Minimalist Chawanmushi - a silky, savoury egg custard
Whisk water into eggs and steam in a cute cup to bring joy to any home cooked meal. Infinitely customisable with topping options, and vegetarian friendly.
Servings: 2
Ingredients
- 2 dried shiitake mushrooms
- Several pieces of dried scallop about 10g
- 60 ml water from rehydrating shiitake and scallop
- 1 egg
- Scallion greens for garnish
Instructions
- Separate the shiitake stems from caps. Give the shiitake and dried scallops a rinse.
- Rehydrate the shiitake and scallops in cold water overnight, or in boiling water for 30 minutes. Reserve the rehydrating liquid.
- Bring water to a boil. Meanwhile, finely dice the shiitake caps, shred the scallops, and place both at the bottom of the serving vessel.
- Beat the egg with an equal amount of rehydrating liquid, and strain into the serving vessel through a fine meshed sieve.
- Cover the top of the serving vessel with clingfilm, and poke a hole in the middle.
- Steam the eggs on low heat for about 15 minutes, or until barely set and wobbly. Serve hot.