(Japanese Savory Steamed Egg Custard) This dish is traditionally served with a meal or as an appetizer, but its rich, savory, deep flavor is so satisfying, we have been eating it as the main attraction! You can fill the dish with seasoned mushrooms or veggies to your desire. For a real aesthetic treat, do as they do in Japan---steam the Chawanmushi in a ceramic teacup! We topped ours with Kimchi, Roasted Chesnuts, Jalapeños, Shiitakes, Chives, and Goji Berries, but you can use whatever you have on hand! The Goji Berries add a hint of sweetness to this complex, yet simple dish.
1 cup Kombu-Shiitake Dashi
(2-2" strips Kombu, a handful of Shiitakes..soak overnight..simmer for 8 minutes and let cool down to room temp. Remove Kombu and Shiitakes)
1 tsp. tamari, shoyu, or soy sauce
1 tsp. sake
a small pinch raw sugar and sea salt
a handful of Goji Berries
(optional toppings) Toasted Sesame Oil, Shiitakes, Kimchi, Chives, Chestnuts
1. Lightly whisk the eggs in a bowl, stirring only in one direction. Don't let them get frothy!
2. In a separate bowl, mix other ingredients. Whisk together.
3. Fill ramekins, teacups, or (heat-safe) glass or ceramic vessels with fillings, if desired.
4. Whisk liquids with eggs, so the mixture is smooth.
5. Pour mixture into ramekins and cover with a lid or aluminum foil.
6. Prepare a steamer or steamer basket to a simmer.
7. Steam, covered, for 10-15 minutes, or until a toothpick can be dropped into the center of the custard and comes out clean.
8. Garnish, sprinkle with some toasted sesame oil, and spread the looooove!