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  Added: Apr 25, 2007  •  Visited (819)  •  Print version Print this recipe (160)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
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.
     
    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Ginger
    Dish » Appetizers

     





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