All-Mushroom Egg Custard “Soup”

Name: All-Mushroom Egg Custard “Soup” (Kinokozukushi Chawanmushi)
Cuisine: Japanese
Ingredients: ⅓ ounce or ¼ cup tightly packed dried porcini mushrooms, covered with boiling water and soaked for 15 minutes; ⅓ ounce or ¼ cup tightly packed dried porcini mushrooms, covered with boiling water and soaked for 15 minutes; 2 ounces or about 4 medium fresh shiitake mushrooms, stems removed; 3 ounces or 5 or 6 button mushrooms, stems removed; 4 ounces or about 1 cup enokitake mushrooms, stem ends removed; 1 tablespoon vegetable oil; 2 teaspoons mirin (sweet cooking wine); 2 teaspoons mirin (sweet cooking wine); ¼ to ½ teaspoon shoyu (soy sauce), depending on the saltiness of the chicken broth; ¼ to ½ teaspoon shoyu (soy sauce), depending on the saltiness of the chicken broth; ¼ to ½ teaspoon shoyu (soy sauce), depending on the saltiness of the chicken broth; Fresh-ground black pepper; 2 tablespoons minced parsley; 1 cup concentrated chicken broth; 3 large eggs; Salt to taste

Kinokozukushi Chawanmushi

Preparation info

4 to 5
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is my own variation on chawanmushi, egg custard soup. A mixture of mushrooms, each of which has a sweet, robust, or otherwise distinct flavor, is steamed in a custard made with chicken broth. The mushrooms give a pleasant chewy texture to the silky-smooth egg custard. This dish can be served hot or chilled.

Ingredients

⅓ ounce or ¼ cup tightly packed dried porcini mushrooms, covered with boiling water and soaked for 15 minutes
2

Method

Place a bamboo or metal steamer basket over plenty of water in a deep pot over high heat. Drain the porcini mushrooms in a fine sieve, reserving the soaking liquid. Cut all the mushrooms into ⅓-inch cubes.

In a medium skillet over high heat, heat the vegetable oil. When the oil is hot, add all the mushrooms. Cook the mushrooms for 1 minute, stirring. Add the mirin and shoyu