Japanese: Chawanmushi (Steamed Custard)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 3 cups water
• 3 teaspoon bonito soup stock powder
• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 4 tablespoons ginger paste
• Salt to taste
• 4 raw shrimp, shelled and deveined
• 4 oz spinach, fresh or frozen
• 1 boneless skinless chicken thigh, cut into ½-inch squares
• 4 fresh shiitake mushrooms, stems removed and quartered
• 3 eggs, beaten

Procedure:

1. Make the broth: heat water in a saucepan, stir in bonito soup stock powder, turn off heat when powder is dissolved
2. Add soy sauce, mirin, ginger paste; set aside to cool
3. Cook shrimp in cold water until they change color, drain and refresh in cold water; set aside
4. Parboil the spinach in lightly salted water, drain and refresh in cold water for 1 minute; drain again and wring out any excess water
5. Cut the spinach into 1-inch lengths, divide into 4 portions; set aside
6. Quarter the mushroom caps
7. Preheat a steamer over high heat (or preheat oven to 350°F)
8. Add beaten eggs to cooled broth, stir lightly; strain mixture through cheesecloth
9. Pour strained broth into 4 custard cups
10. Add equal amounts of chicken and spinach to each custard cup
11. Cover cups with lids (or foil)
12. Place the covered cups in the preheated steamer, steam over high heat for 3-5 minutes (until custard surface turns white)
13. Gently add shrimp and mushrooms; using chopsticks, move ingredients around in each cup to make a nice arrangement
14. Reduce heat and steam for another 15 minutes (or: bake in 250°F oven for 15-20 minutes)
15. Test the custard by inserting a toothpick well into the center of one cup (the custard is done when the liquid flowing from the puncture runs clear)
16. Serve hot or chilled in the cup