Chawanmushi, a traditional Japanese steamed egg custard, is usually enjoyed as a savory dish infused with various ingredients. In Hokkaido, known for its rich marine life, chawanmushi takes on a luxurious twist with the addition of uni (sea urchin). This version of chawanmushi blends the creamy, rich flavors of uni with the delicate texture of the custard, creating a sophisticated dish that captures the essence of Hokkaido’s seas. Here’s how to make this exquisite Hokkaido uni chawanmushi.
Ingredients:
- 4 large eggs
- 2 cups dashi (Japanese soup stock, preferably made from kombu to enhance the oceanic flavor)
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon mirin (sweet cooking rice wine)
- 100 grams fresh uni (sea urchin)
- 4 shiitake mushrooms, thinly sliced
- 4 small shrimp, peeled and deveined (optional for added texture and flavor)
- Garnish: green onions, finely chopped, or a small piece of additional uni for topping
Equipment:
- 4 small ramekins or chawanmushi cups (with lids or suitable covering)
Instructions:
- Prepare the Custard Mixture:
- In a large bowl, gently beat the eggs. It’s crucial to avoid beating too vigorously as too much air can make the custard spongy rather than silky.
- In a separate bowl, combine the dashi, soy sauce, salt, and mirin. Mix well to ensure the seasonings are evenly distributed.
- Slowly add the dashi mixture to the beaten eggs, stirring constantly but gently to prevent frothing.
- Strain the Egg Mixture:
- Strain the egg and dashi mixture through a fine sieve into another bowl. This step is essential for achieving the smooth, silky texture that chawanmushi is known for.
- Assemble the Ingredients in Ramekins:
- Place a few pieces of uni, some slices of shiitake mushrooms, and one or two shrimp in each ramekin.
- Carefully pour the strained egg mixture over the ingredients in the ramekins, filling each about three-quarters full to allow room for the custard to expand as it cooks.
- Cook the Chawanmushi:
- Prepare a steamer or a large pot with a few inches of water and bring it to a gentle simmer.
- Place the ramekins in the steamer or on a steamer rack set over the pot. Cover each ramekin with its lid or with aluminum foil.
- Steam over low heat for about 25-30 minutes, or until the custard is just set and slightly jiggly in the center when gently shaken.
- Garnish and Serve:
- Let the chawanmushi cool for a few minutes after removing it from the steamer.
- Garnish with additional uni or chopped green onions just before serving.
Serving Suggestions:
Hokkaido uni chawanmushi is best served warm, making it an elegant starter or a luxurious addition to a multi-course Japanese meal. The creamy uni pairs wonderfully with the soft, savory custard, making each spoonful a celebration of Hokkaido’s renowned seafood.
This dish not only highlights the flavors of the sea but also introduces an element of Hokkaido’s culinary artistry to your table. Enjoy the depths of flavor in this simple yet sophisticated dish, and savor a taste of northern Japan from the comfort of your home.