Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Savoury egg custard

Name: Savoury egg custard (Chawanmushi)
Yield: serves 4
Cuisine: Japan
Ingredients: 10 g mitsuba (Japanese wild parsley); 4 ginkgo nuts; 2 eggs; 400 ml dashi; 70 g chicken thigh, boned and thinly sliced; 2 prawns, shelled and deveined; 20 g lily bulb, cleaned and separated; 2 shiitake mushrooms; 1 tbsp & ½ tsp light soy sauce; 1 tsp soy sauce; Some sake; Some salt

Chawanmushi

Preparation info

serves
4

Difficulty
Easy

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

400 ml dashi
70 g chicken thigh, boned and thinly sliced
2

Asia
Japan
Main course

Method

Sprinkle the chicken with a little soy sauce.
Cut the prawns into four equal pieces and sprinkle with sake and salt.
Cut the lily bulb pieces into cubes of 1.5 cm. Cut off the stalks of the shiitake mushrooms and cut into quarters. Tear off the leaves of the mitsuba and cut the stems into 1.5 cm long pieces. Remove both the thick