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 teaspoon ginger paste
• Salt to taste
• 4 raw shrimp, shelled and deveined
• 4 oz fresh spinach
• 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 an oven to 350 degrees)
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, shrimp, mushroom, and spinach to each custard cup
11. Using chopsticks, move ingredients around in each cup to make a nice arrangement
12. Cover cups with lids (or foil)
13. Place the covered cups in the preheated steamer, steam over high heat for 3-5 minutes (until custard surface turns white); reduce heat and steam for another 15 minutes (or: bake in oven for 15-20 minutes)
14. 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)
15. Serve hot or chilled in the cup