|
| |
Chicken And Shrimp In Egg Custard
(Chawan Mushi)
|
|
|
| What You Need: |
|
|
4 medium-sized raw shrimp (16 to 20 per pound), peeled and deveined, and cut in half lengthwise
¼ teaspoon ajishio (equal parts salt and MSG)
½ chicken breast (about 4 ounces), boned and cut into ½-inchcubes
¼ teaspoon Japanese all-purpose soy sauce
MSG
12 canned ginnan (ginkgo nuts)
CUSTARD
4 medium-sized eggs
2 2/3 cups ichiban dashi
½ teaspoon salt
¼ teaspoon usukuchi shoyu (light soy sauce), or substitute 1/8 teaspoon all-purpose Japanese soy sauce
GARNISH
4 teaspoons grated, scraped fresh ginger root
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Sprinkle the shrimp with ajishio and the chicken with soy sauce and MSG. Place 1 shrimp, a few cubes of chicken, and 3 ginkgo nuts in each of four 8-ounce custard cups or bowls.
|
2. In a mixing bowl, beat the eggs thoroughly, then stir in the dashi, salt, a sprinkle of MSG and the usukuchi shoyu, and divide it equally among the custard cups.
|
3. Gently skim off any bubbles on top of the custard mixture with a spoon, and cover each cup securely with aluminum foil.
|
4. Place the custard in an Oriental steamer or steamer substitute. Bring the water to a boil, then partially cover the pot and steam over moderate heat for 10 minutes, until the custard is firm.
|
|
TO MAKEKUYA MUSHI, A VARIATION OF CHAWAN MUSHI:
|
|
Omit the chicken, shrimp and gingko nuts and substitute a 1-inch square of tofu (soybean curd) for each serving.
|
| |
|
|
|
|
|
|
|
