“A popular dish across Japan, chawan mushi infuses warm set custard with the savoury richness of crab meat,” Valentine Warner explains. “It is a favourite of mine as it really does leave you feeling satisfied. It’s a good choice as a starter when entertaining as it’s incredibly simple to make.
“The key to getting the crab chawan mushi spot on is ensuring that the steaming element is right so you can create that faint wobble. Try using the Panasonic Steam Combination Microwave to ensure consistency.”
- 4 dried shitake mushrooms, soaked
- 4 medium eggs
- 350ml powdered fish
- 2tsp cooking sake
- 2tsp fresh Japanese soya sauce
- 150g white crab meat
- 2 spring onions, trimmed and finely sliced into rounds
- Turn the Panasonic Steam Combination Microwave onto full steam
- Very gently beat the eggs. Avoid frothing as this will lead to unwantd air bubbles in the chawan mushi. Slowly pour in the stock and stir in the sake and soya sauce.
- Press the white crab meat in some kitchen roll to rid it of any excess water. Divide the crab meat into the bottom of four ramekins then pour over the egg and dashi mix.
- Press the four soaked shitake mushrooms in kitchen roll. Quarter the mushrooms and place on top of the chawan mushi mix. Cover each ramekin with cling film and pierce holes into the top.
- Steam for approximately 15 minutes or until set with a faint wobble. Test by gently prodding with a chopstick.
- Remove the cling film. Scatter finely chopped spring onions and 1/2 a teaspoon of sesame and seaweed seasoning on top and serve.
This recipe is courtesy of Valentine Warner for Panasonic
To read more about Valentine Warner and Japanese cuisine, click here.