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Crab Chawan Mushi Unknown, January 2001 Yield: 4 first-course servings 4 large eggs 3 Tbsp. dry sherry 2 tsp. soy sauce 1 tsp. sugar ½ tsp. salt 1 1/3 cups warm prepared dashi-no-moto (see note below) 6 oz. shelled cooked crab (¾ cup) 2 Tbsp. thinly sliced green onion (including tops) 1 tsp. minced fresh ginger In a bowl, beat eggs to blend with sherry, soy sauce, sugar, and salt. Whisk in dashi, then stir in crab, green onion, and ginger. Pour egg mixture equally into 4 custard cups or ramekins (8-oz. size). Cover cups tightly with foil. Pour 1 inch of water into a 5- to 6-quart pan (about 10 in. wide and 4 in. deep); set a rack in pan over water. Bring to a boil over high heat; reduce heat to a simmer and set custard cups slightly apart on rack. Cover pan and simmer until custards barely jiggle in the center when cups are gently shaken (lift foil to check), 8 to 10 minutes. Note: Classically this Japanese custard is made with clams. Dashi-no-moto (powdered soup base made from fish, mushrooms, and seaweed) is sold in Asian markets and well-stocked grocery stores. Reconstitute as directed on package for noodle soup; cool slightly. Asako's mother made and served this, with clams, to us on one of our visits to Japan. I was delighted to find a recipe for it and I was able to buy small custard cups with covers to serve it in. |
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