Silken Chawanmushi with Prawn, Ginkgo and Dashi Glaze

⏱ 45 min · Serves 4

A whisper-soft savoury egg custard, steamed until it trembles like set cream. Sweet prawn, buttery ginkgo nuts and a slick of warm dashi glaze make this the most elegant three-spoonful starter you'll ever serve.

Per serving: 142 kcal · 15.0g protein · 5.0g carbs · 6.5g fat

Ingredients

• 3 large eggs (about 165g out of shell)
• 500ml good dashi (from 10g kombu + 10g katsuobushi, or quality instant), cooled
• 1 tsp light soy sauce
• 1 tsp mirin
• 1/2 tsp fine sea salt
• 8 raw peeled king prawns, deveined
• 1 tsp sake
• 8-12 cooked/vacuum-packed ginkgo nuts, halved
• 4 fresh shiitake mushrooms, stems removed, thinly sliced
• 4 small pieces chicken thigh (about 60g total), optional
• For the glaze: 120ml dashi, 1 tsp light soy, 1 tsp mirin, 1 tsp potato starch mixed with 2 tsp cold water
• Yuzu zest or 4 mitsuba sprigs, to finish

Method

1. If making dashi from scratch: soak kombu in 700ml cold water 20 minutes, heat to just below a simmer, remove kombu, add katsuobushi, take off heat, steep 3 minutes, strain. Cool completely — hot dashi will scramble the eggs.
2. Toss the prawns and chicken (if using) with the sake and a pinch of salt. Blanch them in simmering water for 30 seconds only, then drain — this keeps the custard clear.
3. Beat the eggs gently with chopsticks, avoiding foam. Whisk in 500ml cool dashi, the soy, mirin and salt, then pass the mixture through a fine sieve twice for a flawless texture.
4. Divide prawns, chicken, shiitake and ginkgo between 4 cups or small ramekins (about 180ml each). Pour over the custard to 1cm below the rim and skim any bubbles with a spoon.
5. Cover each cup with foil or a lid. Set in a steamer over gently simmering water — the water should barely move. Wedge a chopstick under the lid to let steam escape.
6. Steam 12-15 minutes, until just set with a faint wobble in the centre; a skewer should come out clean and the juices clear. Do not let it boil or the custard will pit.
7. Make the glaze: simmer the 120ml dashi with soy and mirin, whisk in the starch slurry and cook 30 seconds until glossy and just thickened.
8. Spoon a little warm glaze over each custard, top with a mitsuba sprig or a fine grating of yuzu zest, and serve immediately with a small spoon.