The Medicinal Chef: How to Cook Healthily by Dale Pinnock

Author:Dale, Pinnock [Dale, Pinnock]
Language: eng
Format: epub
Publisher: Quadrille
Published: 2017-01-11T16:00:00+00:00

STEAMING

FISH AND SEAFOOD

PERFECT AS A SIDE

Chawanmushi

This awesome savoury egg custard is a Japanese speciality, and on my first visit to Japan when I tried it, I wasn’t quite sure what it was. However, it has a lovely flavour and texture. You could throw all manner of vegetables and seafood into this dish. Dashi stock is available in Asian supermarkets, but if you can’t find it, use vegetable stock instead.

Serves: 4

4 shiitake mushrooms, sliced in half

olive oil, for frying

3 eggs

240ml (1 cup) dashi stock

1 teaspoon dark soy sauce

1 teaspoon cooking sake (optional)

4 large, cooked king prawns (shrimp)

coriander (cilantro), to serve

sea salt

Briefly sauté the shiitake mushrooms in olive oil and allow to cool completely.

Crack the eggs into a bowl and beat well.

In a separate bowl, combine the stock, soy sauce, sake, if using, and a pinch of salt. Mix well then begin to add this mixture to the eggs, beating as you go to ensure an even mix.

Place two slices of mushroom and one prawn (shrimp) in each of 4 cups. Fill the cups with the egg mixture.

Place the cups in a steamer and steam for around 15 minutes. Check that they are cooked by inserting a toothpick into them; if it comes out with egg mixture on it, then steam for a bit longer. Garnish with coriander (cilantro) to serve.

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