Post: Quivering Eggs
For the custard:
- 2 1/2 cups dashi
- 1 Tablespoon soy sauce
- 1 teaspoon mirin
- 1/2 teaspoon salt
- 3 eggs
- Cheesecloth, for straining
Suggestions for additions:
- Half of a package of enokitake mushrooms
- 4 fresh shitake mushrooms, sliced
- Spring onion for garnish
1. Beat the eggs lightly, then add the rest of the ingredients for the custard. Strain the mixture though a strainer fitted with one layer of cheesecloth.
2. Preheat a steamer, over high heat. If using a pot then fill it so that the water will come halfway up the cups and heat.
3. Have ready 4 bowls or lidded cups.3.
4. For the mushrooms: heat a heavy skillet and pour in a splash of olive oil or vegetable oil. Saute the mushrooms in the skillet until golden brown, adding a bit of soy sauce or salt to taste. The mushrooms will exude quite a bit of liquid; let the liquid cook off for a few minutes as you brown the mushrooms.
5. Place your choice of additions into the bottom of the cups or bowls.
6. Pour the liquid into the bowls or cups and cover with cling film/saran wrap/foil or fitted lids.
7. Place the covered cups in the preheated steamer over high heat. After about 3 to 5 minutes, reduce the heat to medium-low and steam for a further 15 minutes.
8. Test the custard by inserting a bamboo skewer or toothpick into the center. The custard is done when the liquid runs clear. The surface of the custard should be slick and moist.
9. Serve hot or chilled in the cup.
This recipe is adapted from ChiChi Wang’s, Seriously Asian: Chawan Mushi Recipe at Serious Eats