Chawanmushi is a Japanese savoury steamed egg custard that, when made well, is possibly one of my favourite things to eat. Whenever it’s on the menu at a Japanese restaurant, I have to order it just to see how good it is. If it comes out lukewarm, then it wasn’t made fresh to order. This dish should be served super hot, and should tremble like panna cotta when you put a spoon through it. My version pays homage to
Whisk all the ingredients together with
Bring the vegetable nage to the boil in a small saucepan. Start to gradually whisk in the slurry and continue whisking and adding slurry until the nage thickens. You will not need to add all the slurry, just keep going until you achieve a thick sauce without any lumps.
Put the crabmeat in a bowl and place in a bamboo steamer over a saucepan of simmering water for 30 seconds, or long enough to heat it through.
When the bowls of chawanmushi are cooked, remove the plastic wrap and divide the crabmeat among the four bowls. Spoon the hot vegetable nage glaze on top, making sure you cover the whole surface area of the chawanmushi. Garnish each with a teaspoon of trout roe, some chopped chives and a few drops of shellfish oil.
© 2014 All rights reserved. Published by Murdoch Books.