Chawanmushi with Shrimp & Mushrooms

Chawanmushi with Shrimp & Mushrooms

For perfect chawanmushi, multiply the weight of a cracked egg by 2½ to know the weight of how much dashi to add (grams of eggs to ML of dashi). Use the ratio below for a guideline to make your chawanmushi.

3 eggs

2½ cups dashi broth

1 tablespoon soy sauce

1 teaspoon mirin

pinch of salt

pinch of white pepper

For the garnishes:

Sauteed mushrooms, use a variety of your favorite mushrooms

medium size shrimp, peeled and deveined

scallions, thinly sliced

good quality soy sauce, for serving

Beat the eggs until homogenous, add the dashi broth, soy sauce, mirin, salt and white pepper. Strain through a chinoise or cheesecloth.

Place the cooked mushrooms and raw shrimp in small oven-safe ceramic bowls, pour the liquid over the garnishes and top with plastic wrap.

Place the custard into a steamer over hig- heat for about 4 minutes then reduce heat to low and continue steaming for 15-20 minutes or until the custard is set.

Top with scallions and serve with a good quality soy sauce on the side.