Caviar, Uni, And Egg Dish Recipe

Clean and prep

If using fresh uni, gently remove any membranes and set the clean uni pieces on paper towel in a single layer in the refrigerator to firm slightly. Dice scallops (or shrimp) into small bite-sized pieces. Slice mushrooms thinly. Finely slice the spring onion and chives; zest the yuzu or lemon.

Lightly oil the inside of four 6–8 oz chawanmushi cups or small ramekins with the soy-sesame/neutral oil to prevent sticking.

Mix eggs and seasonings

In a medium bowl, crack the eggs and whisk gently just until combined — avoid incorporating air. Combine dashi, light soy sauce, mirin, salt, and sake (if using) in a separate container, then slowly pour the warm (not hot) dashi mixture into the eggs while whisking gently to combine evenly. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any chalaza or foam; this ensures an ultra-smooth custard.

Taste the custard liquid quickly (it should be slightly seasoned but mild). Adjust salt sparingly — the uni and caviar will add brininess.

Portion fillings

Divide the diced scallops (or shrimp) and sliced mushrooms evenly among the prepared cups — they will sit at the bottom of each custard. Optionally place one small uni piece or two smaller pieces in each cup beneath the custard for a burst of flavor inside (reserve most uni for the topping).

Pour custard

Carefully pour the strained egg-dashi mixture into each cup through a spoon (to minimize bubbles) until they are about 90% full. Leave space for gentle expansion and the topping later.

Set up steaming

Prepare a steamer or large pot with a rack and simmering water (water should be at a gentle simmer, not rolling boil). Cover the surface of the custard cups with parchment or plastic wrap lightly (optional) to prevent water droplets. Place the cups on the rack so steam circulates evenly.

Steam gently

Cover and steam over low-to-medium-low heat for 12–16 minutes depending on cup size (6–8 oz cups: ~14 minutes). Check doneness by gently shaking a cup — the custard should be set but still have a slight jiggle in the center. Alternatively, insert a thin knife into the center; it should come out mostly clean.

Cool briefly

Remove cups from the steamer and let rest for 1–2 minutes to settle. The surface should be smooth.

Top with uni and caviar

Place one generous fresh uni piece (or two small pieces) on top of each custard. Spoon about 1/2 tablespoon of high-quality caviar onto each cup, placing it adjacent to or atop the uni. The briny caviar and buttery uni are the stars — be generous but balanced.

Garnish

Sprinkle a few thinly sliced spring onion, chive or microgreens, and a small pinch of yuzu or lemon zest over each. If desired, drizzle a tiny drop (about 1/4 tsp) of sesame oil around the edge of the custard for aroma — do not overdo, it can overpower the uni and caviar.

Serve immediately while warm. Offer spoons and small plates. Note: custard can be gently reheated in a low oven or covered steam briefly, but best served freshly steamed.