Chawan Mushi (Custard made with Stock)

Mrs. Takeo Isoshima

• SERVINGS 6
• 6 cups water
• 1/3 cup dried shrimps
• 12 fu, soaked in water and squeezed dry
• 1/2 kamaboko (fish cake) slivered
• 12 shrimps, shelled and boiled for 4-5 minutes in salted water
• 6 dried mushrooms, soaked, sliced or whole
• 4 eggs

Make stock by boiling dried shrimps in the water for 20 to 30 minutes. Cool.

In the meantime, cook mushrooms in 1/2 cup stock till tender and add 1 teaspoon shoyu and 1/4 teaspoon salt; cook 4 to 5 minutes to lightly season them.

Arrange boiled shrimps, mushrooms, kamaboko, fu and peas in 6 chawan mushi jawan (individual bowls with covers).

Break the eggs into a mixing bowl, beat with fork and add 4 cups cooled stock that has been seasoned with 2 teaspoons shoyu, 3/4 teaspoon salt, 1/2 teaspoon gourmet powder and 1 teaspoon sugar. Pour this mixture carefully into bowls so the arrangement of the shrimps, kamaboko, etc. will not be disturbed. Cover and steam for 30 to 40 minutes over low heat until custard is set. If you have no steamer, place bowls in large saucepan, pour water to depth of 1 1/2 inches, cover, and cook slowly till custard is set.

VARIATIONS:
Sliced breast meat of chicken, white meat fish may be used instead of shrimps. Season fish and chicken like the mushrooms.

Bamboo shoot, horenso, spinach, mitsuba (trefoil) or pod peas may also be added.

When noodles are used as one of the ingredients, it is called “oda maki mushi” (page 119).