Japanese-Style Steamed Savory Egg Custard with Bamboo Shoots (Chawan-mushi)
Delicate flavoring makes the most of these ingredients.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Thinly slice the bamboo shoot, shell and devein the shrimp.
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Cut chicken into small pieces, then bring to a quick boil in (A) and allow to cool.
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Remove stems from the shiitake mushrooms and make small decorative slits into each cap.
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Beat the eggs, then add and mix with the cooled (2), strain the mixture through a cloth or paper towel.
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Into each serving cup, place (1), (3), the chicken pieces and then pour in equal amounts of (4) on top.
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Place the serving cups (5) into a heated steamer and steam over low heat for 15 minutes. Garnish with the chopped mitsuba before serving.
Cooking Basics
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Glossary
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