King Crab Chawanmushi
Lemon Butter Froth and Olilve Oil
Chef Daniela Romero of Bazaar Mar by José Andrés | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Will Blunt
INGREDIENTS
Chawanmushi:
300 grams sliced mushrooms
50 grams sliced scallions
50 grams sliced shallots
35 grams sliced ginger
300 grams crustacean stock
150 grams sake
150 grams mirin
100 grams soy sauce
20 grams kombu
10 grams yuzu juice
10 grams rice vinegar
Whole eggs
Lemon Butter Froth:
300 grams butter
5 grams kosher salt
3 grams cracked black pepper
50 grams lemon juice
3 grams granulated sugar
To Assemble and Serve:
Yield: 1 serving
28 grams king crab, cleaned, small pieces
2 grams olive oil
METHOD
For the Shellfish Chawanmushi:
In a stockpot over medium heat, add mushrooms, scallions, shallots, and ginger. Cook until fragrant. Add stock, sake, mirin, soy sauce, kombu, and 500 grams water. Bring to a boil, then remove from heat and let cool to room temperature. Strain and stir in yuzu juice and vinegar. Weigh and set aside. In a mixing bowl, add 40-percent eggs by weight of stock mixture. Whisk until homogenous. Add to stock mixture. Return to low heat and keep warm.
For the Lemon Butter Froth:
In a saucepan over medium heat, combine butter, salt, pepper, and 250 grams water. Cook until butter is fully melted. Remove from heat and stir in lemon juice. Using a Vitamix Commercial immersion blender, blend until smooth. Add sugar and blend until well combined. Return pan to low heat and and keep warm.
To Assemble and Serve:
Heat a Vulcan combination oven to 194°F at one hundred-percent humidity. Place 70 grams Shellfish Chawanmushi in a heat-safe serving bowl. Steam 7 minutes. In a mixing bowl, toss crab with oil. Place over top steamed Shellfish Chawanmushi. Using a Vitamix Commercial immersion blender, froth Lemon Butter Froth until light and airy. Spoon 5 grams over top, lightly covering crab mixture. Finish with drizzle olive oil. Cover and open tableside.
