Uni Chawan Mushi: Traditional Egg Custard with Shrimp, Chicken, Sea Urchin, Shiitake Mushrooms, and Dashi

Adapted by StarChefs.com

March 2011

Yield: 1 Serving

INGREDIENTS:

Chawan Mushi Sauce

12 ounces bonito and kombu dashi

4 ounces eggs, beaten

1 teaspoon soy sauce

¾ teaspoon sea salt

Chawan Mushi

1 tablespoon soy sauce

1 tablespoon sake

1 size 16-20 shrimp, diced

1 ounce chicken thigh meat, diced

3 ginkgo nuts

3 pieces dried Shiitake mushrooms, thinly sliced

To Assemble and Serve

2 pieces yuzu peel, thinly sliced

1 teaspoon fresh sea urchin

METHOD:

For the Chawan Mushi Sauce:

Mix the dashi, eggs, soy sauce, and salt in a bowl. Strain the mixture through a sieve and reserve.

For the Chawan Mushi:

Combine the soy sauce and sake and set aside. Combine the shrimp and chicken and marinate them in the soy sauce mixture for 1 to 2 minutes. Add the ginkgo nuts and mushrooms and transfer to the Chawan Mushi bowl. Mix in the Chawan Mushi Sauce. Put a lid on the bowl and steam for about 9 minutes.

To Assemble and Serve:

Garnish the Chawan Mushi with yuzu peel and sea urchin.