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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Vegetables & Side Dishes > Chawan Mushi with Maitake Mushrooms |
Chawan Mushi with Maitake Mushrooms
Chawan Mushi is a popular Japanese egg custard dish. In fact special China cups are made for preparing and serving the custard. The cups come with lids that are used to keep the custard warm for a while after it is served. In our recipe we have substituted ramekins for the traditional cups.
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Ingredients:
2 ½ cups Dashi** (may substitute with vegetable stock)
3 eggs
1 tablespoon naturally brewed soy sauce
½ cup maitake mushrooms (may substitute with Trumpet Royale mushrooms)
1 tablespoon thinly sliced scallions
Grapeseed oil
sea salt & freshly ground black pepper to taste
4 small ramekins or tea cups
Preparation:
To prepare Dashi:
1 piece (about 5 X 6 inches) Konbu
1 cup bonito flakes
Allow to stand 5 minutes, remove the konbu and return the pot to medium heat.
When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes.
When the flakes sink to the bottom of the pot, strain the dashi through cheesecloth or a fine-mesh strainer.
Custard:
In a large bowl, swhish together the Dashi, eggs and soy sauce. Season with the salt and pepper to taste. Skim the bubbles and the foam off the top.
Heat a medium skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the maitakes and saute until soft, about 6 minutes.
Season to taste with salt and pepper.
Evenly divide the cooked maitakes among the ramekins and sprinkle it with the scallions.
Fill the ramekins with 4 oz. of the egg mixture, making sure not to create any bubbles.
Place the ramekin in a hot water bath and cover with aluminum foil.*
*Fill a metal pan with enough boiling water so that the water goes halfway up the side of the ramekin.
Place the pan in a 375 degree oven for 5 minutes and then reduce the heat to 325 degrees and cook for another 15-20 minutes.
**Dashi is the traditional Japanese stock. It is prepared with konbu, a nutritious seaweed and flakes of dried bonito, a fish thats long been a staple of the Japanese diet. If you are low on time, you can use dashi powder to make the stock, just look for brands that contain no MSG.
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