Luscious steamed chawan mushi is a savory custard served hot in a special decorated bowl with a lid.

Bowls may hold various tasty treasures, such as chicken, fish and a variety of vegetables.

Learn how to make it with this recipe from “A Japanese Kitchen” by Muriel Miura.

CHAWAN MUSHI (STEAMED CUSTARD)

From “A Japanese Kitchen” by Muriel Miura

• 3 dried shiitake mushrooms, soaked in warm water
• 1/2 cup water
• 1 teaspoon shoyu
• 1/4 teaspoon salt
• 1/4 pound fresh shrimp
• 1 bamboo shoot, julienned
• 1/8 pound Chinese peas
• 4 eggs

>> Shrimp stock:

• 1/4 cup dried shrimp
• 5 cups water
• 1 teaspoon shoyu
• 1/2 teaspoon salt
• 1 teaspoon sugar

To make stock, simmer dried shrimp in water for 30 minutes. Cool, then season with shoyu, salt and sugar.

Cook mushrooms in water, shoyu and salt until tender. Cool liquid and reserve. Sliver mushrooms and set aside. Add mushroom stock to shrimp stock.

Cook fresh shrimp in salted water 4 to 5 minutes.

Arrange shrimp, mushrooms, bamboo shoots and peas in individual chawan mushi bowls.

Beat eggs and add 4 cups cooled stock. Pour into individual bowls. Cover and steam 20-30 minutes, or until custard is set. Garnish with more shrimp or mushrooms, if desired. Serve hot. Serves 6.

Nutritional information unavailable.

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