Chawanmushi (Japanese Egg Custard)

Name: Chawanmushi (Japanese Egg Custard)
Ingredients: 2 Japanese-style dried anchovies (iriko), heads removed; 1⁄2 (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 1⁄2 tsp. soy sauce; 1 1⁄2 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

www.saveur.com

Filled with chicken, shrimp, and shiitake mushrooms, these savory custards make great, surprising appetizers.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Ramekin
Baking dish
Fine-mesh sieve
Microplane
Oven
Stove
Pot
Saucepan
Slotted spoon
Colander
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Plate

Ingredients

2 Japanese-style dried anchovies (iriko), heads removed
1⁄2 (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 1⁄2 tsp. soy sauce
1 1⁄2 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