Dining with the Chef

Steaming Part 1: Chawan Mushi Savory Custard (2012x38)

Fecha de emisión: Dic 24, 2012

We'll be making Chawan Mushi, a savory egg custard. There are lots of ingredients in it, and it's exciting to see what's in the custard... like a treasure box. The various textures elevate the Chawan Mushi. Enjoy Japanese winter comfort food. Chawan Mushi Savory Custard [Ingredients] *Serves 4 4 shrimps 2 chicken fillet 2 shiitake mushrooms 8 gingko nuts 1/4 (50g) kamaboko fish cake 1/4 bunch mitsuba Light thin color soy sauce (soy sauce) , to taste Salt to taste 3 eggs (150ml ) 600ml dashi stock 2 tsp mirin 1/2 tsp salt 1tbsp light thin color soy sauce (soy sauce) 1/4 yuzu [Method] 1. For preparing shrimps, peel them, and devein with a knife. Rub with salt to remove the odor. Wash off the slimy film with water. Blanch the shrimp, in hot water, for 10 seconds, bath ice water, and dry with paper towels. 2. Remove the sinew from the chicken fillet, and cut into bite-size pieces. Blanch in hot water for 10 seconds, until the surface becomes opaque, bath in cold water, and dry with paper towels. Marinate the shrimps and chicken pieces with soy sauce. 3. Remove the stem of each shiitake, quarter the caps, blanch for 1 to 2 minutes, bath in cold water, and drain. Shell the gingko nuts, and blanch in salted water or 2 to 3 minutes. Cool in cold water, and peel the thin skin. Cut the kamaboko in half, lengthwise, and cut each into 1 cm thick pieces. Let's use mitsuba to add character and aroma. Tie into a knot. 4. Beat the eggs, as if cutting them, until the egg whites have nearly disappeared into the yolks. Combine the dashi with mirin, salt, soy sauce, and mix with the beaten eggs. Strain through a sieve, to get an extra smooth mixture. 5. Place the ingredients in each bowl, showing the red color of the shrimp on the surface. Pour the egg mixture into bowls, and begin steaming. 6. First, steam over high heat. After 3 minutes, check that the surface has turned o