Chawanmushi is a Japanese steamed egg custard dish that often has some seafood and vegetables hidden inside. Naturally, we felt that our Wild Abalone would be a great addition to this otherwise classic dish. It is steamed in a small cup so it can be steamed completely through and is a perfect appetizer or even a savory breakfast dish!
1 Can Calmex Wild Abalone
1-3 eggs (1 egg per person)
2 Shiitake Mushrooms
1 King Crab Leg (optional)
A handful of ginkgo nuts (optional)
1 Teaspoon Dashi Powder
1 Teaspoon Soy Sauce
1 Teaspoon Mirin
Boil hot water into a large pot that can hold 2-3 ramekins of chawanmushi.
Crack your eggs into a bowl and add the soy sauce and mirin and mix thoroughly.
In a separate cup add your teaspoon of dashi powder (or any kind of flavoring base: chicken, fish, etc) and mix with 2 tablespoons of hot water. The powder should dissolve into a translucent soup base. Once slightly cooled down, add it to the egg mixture and stir.
Next prep all of your ingredients.
Take one large piece of abalone and thinly slice.
Wash and thinly slice your shiitake mushrooms.
Carefully crack and peel your crab legs.
Slice fish cakes into small, flat pieces.
Add 2 of each of these ingredients in a small bowl, but do not overstuff. Add a few ginkgo nuts and some cilantro for color.
Pour your egg mixture into the small bowl, pouring over until fully covering ingredients.
Next, cover with foil but be sure to poke holes throughout.
Carefully add them to the boiled water and reduce heat to low. The small bowls should be submerged about 3/4th of the way to boil through correctly. Place a lid over the pot to steam for about 15-20 minutes.
You can check on them by poking through the middle to make sure the egg is cooked through completely. Once they are fully cooked, carefully remove them from the hot water and let cool.
Add more ingredients on top for color. More abalone, crab legs, ginkgo nuts, and cilantro to your heart’s desire! Better yet, let your guest add more toppings to their liking.