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What You Need:
(To Serve: 4)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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3. Gently skim off any bubbles on top of the custard mixture with a spoon, and cover each cup securely with aluminum foil.
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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.
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TO MAKEKUYA MUSHI, A VARIATION OF CHAWAN MUSHI:
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Omit the chicken, shrimp and gingko nuts and substitute a 1-inch square of tofu (soybean curd) for each serving.
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