Chawanmushi (japanese Egg Custard Dish With Ginkgo Seeds)

Instructions

Sprinkle the shrimp with ajishio and the chicken with soy sauce and MSG. Place 1 shrimp, a few cubes of chicken, and 3 ginkgo nuts in each of four 8-ounce custard cups or bowls.

2. In a mixing bowl, beat the eggs thoroughly, then stir in the dashi, salt, a sprinkle of MSG and the usukuchi shoyu, and divide it equally among the custard cups.

3. Gently skim off any bubbles on top of the custard mixture with a spoon, and cover each cup securely with aluminum foil.

4. Place the custard in an Oriental steamer or steamer substitute. Bring the water to a boil, then partially cover the pot and steam over moderate heat for 10 minutes, until the custard is firm.

The Goods

Difficulty: ................. pro
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

4 medium-sized raw shrimp (16 to 20 per pound), peeled and deveined, and cut in half lengthwise
teaspoon ajishio (equal parts salt and MSG)
chicken breast (about 4 ounces), boned and cut into -inchcubes
teaspoon Japanese all-purpose soy sauce
MSG
12 canned ginnan (ginkgo nuts)

CUSTARD
4 medium-sized eggs
2 2/3 cups ichiban dashi
teaspoon salt
teaspoon usukuchi shoyu (light soy sauce), or substitute 1/8 teaspoon all-purpose Japanese soy sauce

GARNISH
4 teaspoons grated, scraped fresh ginger root

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