Chawanmushi (Japanese Egg Custard) | Saveur
Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers.
Ingredients
- 2 Japanese-style dried anchovies (iriko), heads removed
- <sup>1</sup>⁄<sub>2</sub> (2"x15") piece kombu
- 2 Tbsp. dried bonito flakes
- 1 boneless, skinless chicken breast, cut crosswise into 1/2"-thick slices, 1 1/2" long
- 4 medium shrimp, heads removed, peeled, and deveined, halved lengthwise
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. soy sauce
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. mirin
- 3 eggs
- 2 shiitake mushrooms, stemmed and cut into 2 triangles each
- 4 sprigs parsley, tops only, tied into a knot
- Zest of 1/2 lemon
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