Uni Chawan Mushi: Traditional Egg Custard with Shrimp, Chicken, Sea Urchin, Shiitake Mushrooms, and Dashi

Adapted by StarChefs.com
March 2011
Yield: 1 Serving


Chawan Mushi Sauce
12 ounces bonito and kombu dashi
4 ounces eggs, beaten
1 teaspoon soy sauce
¾ teaspoon sea salt
Chawan Mushi
1 tablespoon soy sauce
1 tablespoon sake
1 size 16-20 shrimp, diced
1 ounce chicken thigh meat, diced
3 ginkgo nuts
3 pieces dried Shiitake mushrooms, thinly sliced
To Assemble and Serve
2 pieces yuzu peel, thinly sliced
1 teaspoon fresh sea urchin


For the Chawan Mushi Sauce:

Mix the dashi, eggs, soy sauce, and salt in a bowl. Strain the mixture through a sieve and reserve.

For the Chawan Mushi:

Combine the soy sauce and sake and set aside. Combine the shrimp and chicken and marinate them in the soy sauce mixture for 1 to 2 minutes. Add the ginkgo nuts and mushrooms and transfer to the Chawan Mushi bowl. Mix in the Chawan Mushi Sauce. Put a lid on the bowl and steam for about 9 minutes.

To Assemble and Serve:

Garnish the Chawan Mushi with yuzu peel and sea urchin.