This recipe for Chawanmushi is filled with traditional ingredients such as mushrooms, soy sauce and eggs. Hen of the Woods (maitake) mushrooms are the perfect accompaniment to the delicate custard and subtle flavors of green onions and dashi.
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients
Makes 4 servings
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2 Ounces Hen Of The Woods Mushrooms
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2 Cups Dashi Or Vegetable Stock
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3 Eggs
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1 Tablespoon Soy Sauce
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless, divided
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2 Tablespoons Vegetable Oil
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1 Tablespoon Scallions, thinly sliced
Directions
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Preheat oven to 375°F.
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Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Rinse well. Remove “petals” from mushrooms and reserve; discard stems.
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Whisk together dashi, eggs and soy sauce in large bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Skim bubbles and foam from top of egg mixture.
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Heat oil in medium skillet over high heat. Add mushroom petals and cook, stirring, for 4 minutes. Season with remaining salt and pepper.
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Evenly divide cooked mushrooms among 4 ramekins or small teacups. Sprinkle with scallions.
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Carefully fill each ramekin with 4 ounces egg mixture, avoiding creating any bubbles; if bubbles appear, skim them off. Place ramekins in hot water bath, and cover with foil.
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Place ramekins in oven for 5 minutes, then reduce oven temperature to 325°F and continue cooking 15 to 20 minutes, until set.
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Remove from oven and unwrap. Let cool slightly before serving.