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4 dried Shiitake mushrooms
2 tablespoons Japanese Kikkoman sauce
1 tablespoon sugar
4 small shrimps or 8 slices canned
kamaboko (fish cake), shelled and de-veined
4 fresh oysters or 4 small slices fresh
tuna
Custard Ingredients:
4 eggs
2 1/2 cups dashi granules
1 1/2 teaspoons salt
1 tablespoon Japanese Kikkoman sauce
2 tablespoons Sake, mirin or dry sherry
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Method:
Soak dried mushrooms in hot water for 15
minutes. Cut off and discard stems and simmer the caps in a
small saucepan with 1 tablespoon of Japanese Kikkoman soy sauce and
sugar for 10 minutes. If tuna is used, marinate for a few
minutes in remaining tablespoon of Japanese Kikkoman soy sauce.
Put a piece of mushroom into each chawan mushi cup (or custard cup or
ramekin), a shrimp or 2 slices of kamaboko, an oyster or a slice of
tuna. Fill cups with custard mixture and put in a saucepan
filled with hot water to come halfway up the sides of the cups.
If chawan mushi cups with lids are not available, cover the top of
each cup with foil, pressing it close to the outside of the cup.
Cover saucepan with a folded tea towel and then with the lid and bring
water to the boil. Lower heat and simmer 15 minutes or until
set. Serve hot. In summer these custard soups may be
served cold. They are the only soups that are eaten with a
spoon. If more convenient the chawan mushi may be baked in a
moderate oven, standing them in a baking pan with hot water to come
halfway up the sides of the cups. An electric frypan is also a
convenient method of steaming chawan mushi, with the cups standing in
water as in previous methods.
Note: If preferred,
substitute thinly sliced chicken breast for the seafood. You
will need 1 small or half a large chicken breast, skin and bones
removed, for this quantity.
Custard: Beat eggs, then
mix in all other ingredients. When mixture has been poured into
cups, carefully skim off the bubbles on the top of the mixture.
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