Chawan-mushi is an egg custard flavored with stock and soy and laced with a number of tasty tidbits. In Tokyo, I had a bowl that contained tiny amounts of myoga (a potent member of the ginger family), shrimp, chicken, ginkgo nut, and yuzu, an Asian citrus fruit. None of these is essential, and you can substitute for any or all of them, as I do here. The fillings, called gu, are supposed to be whatever you have on hand. If you have covered ramekins, they are ideal for this preparation. But covering the pot works just as well.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put a quarter each of the watercress, scallops, and shallot in each of four 6-ounce ramekins and sprinkle with salt and pepper. Beat the eggs lightly and combine with the stock, soy, and sesame oil, if using.
Step 2
Put the ramekins in a baking pan or skillet and fill them with the egg mixture. Add boiling water to reach about halfway up the sides of the ramekins and turn the heat to high. When the water returns to the boil, turn the heat to low and cover tightly.
Step 3
Simmer for 15 minutes, then check. The custards are done when they have set and are no longer watery but are still quite jiggly. Immediately remove them from the water and serve hot or at room temperature.
