Truffle Chawan Mushi
This silky smooth Japanese steamed egg custard is easy to eat and versatile, as you can add all sorts of goodies to it.
1 cups dashi (See the Glossary, page 178, for instructions on how to make dashi, or use instant dashi granules available from most supermarkets.)
1 teaspoons light soy sauce 1 teaspoons mirin
Pinch of salt
For the garnish:
1 teaspoon truffle oil
2 pieces shio kombu, cut into thin strips
- Boil the dashi with the light soy sauce, mirin and salt for a few minutes, then turn off the heat and let it cool.
- In a medium bowl, very gently stir the eggs with chopsticks until blended, without incorporating too much air. This is to ensure a smooth-as-silk custard.
- Add the now cooled dashi to the eggs and mix gently once more. Then, strain the liquid into a jug.
- Pour the egg mixture into 4 ramekins or small bowls. Cover each bowl with plastic wrap and steam over medium heat for about 15 minutes. The custard is done when a toothpick inserted in the centre comes out clean. The chawan mushi should be set
but still a bit wobbly. If the chawan mushi looks grey or bubbly, instead of being pale yellow and smooth, it’s been overcooked.
- Drizzle each chawan mushi with teaspoon of the truffle oil (a little goes a long way) and sprinkle the shio kombu on top before serving.
Shio kombu are pieces of kelp that have been boiled in soy sauce and other seasonings, dried and cut into small pieces. Often used as a filling for onigiri (rice balls), it lends an extra savoury flavour to any dish.