Sea Urchin Egg Custard Soup

Name: Sea Urchin Egg Custard Soup
Cuisine: Japanese
Ingredients: ¾ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 2 tablespoons heavy cream; Sea salt; ½ cup sake (rice wine); ¾ teaspoon mirin (sweet cooking wine); ¾ teaspoon mirin (sweet cooking wine); ¾ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); ¾ teaspoon usukuchi shoyu (light-colored soy sauce), preferably, or ordinary shoyu (soy sauce); 1 tablespoon wasabi paste; 4 teaspoons tsuke-joyu (sushi dipping sauce); 4 teaspoons tsuke-joyu (sushi dipping sauce); ½ cup sake (rice wine); 9 rock shrimp, cut in half; 1 large scallop, cut in half crosswise and then into cubes of the same size as the rock shrimp; 1 large scallop, cut in half crosswise and then into cubes of the same size as the rock shrimp; ¾ teaspoon sake (rice wine); ¾ teaspoon sake (rice wine); 1½ cups kombu dashi (kelp stock); 1½ cups kombu dashi (kelp stock); 3 large eggs; 4 ounces uni (sea urchin) or 2 ounces good-quality crabmeat; 4 ounces uni (sea urchin) or 2 ounces good-quality crabmeat

Uni chawan-mushi

Preparation info

Makes
9
servings in espresso cups

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

This is a special-occasion egg custard soup made with uni (sea urchin). The flavor is rich, so I make it in small espresso cups (ovenproof) and serve it as one part of an appetizer course. If you cannot obtain good-quality sea urchin or if you believe your guests might prefer a different ingredient, use good-quality crabmeat. Cook either in a steamer or in a pan of boiling water in the oven.

Ingredients

Asia
Japan
Fish course
Starter
Pescatarian
Soup

Ingredients

Method