Chawanmushi Recipe

Trim and measure

Cut chicken thigh into 1/2-inch pieces, slice shiitake thinly, peel and devein shrimp if using, and blanch ginkgo nuts if fresh. Measure dashi and seasonings. Remove uni from shells and keep chilled on ice until plating.

Preheat a small saucepan for foie gras searing. Pat foie gras pieces dry and season lightly with salt.

In a small saucepan, combine 2 tbs dark soy, 2 tbs mirin, 1 tbs sake and 1 tsp sugar. Bring to a gentle simmer over medium-low heat and reduce slightly (about 2–3 minutes) until glossy. Remove from heat and keep warm.

In a hot skillet over medium-high heat, add 1 tsp neutral oil. Sear foie gras pieces quickly, about 30–45 seconds per side, until browned and caramelized but still soft inside. Transfer to a plate lined with paper towel to drain excess fat. Slice or roughly chop seared foie gras into small pieces or reserve whole small medallions for garnish.

Brush or drizzle a small amount of the warm nikiri glaze over the seared foie gras pieces to coat and set aside. Reserve remaining glaze for finishing the custard when plating.

Lightly beat the 4 eggs in a mixing bowl just until combined. Do not whisk vigorously — you want minimal air for a silky custard.

Warm the dashi to lukewarm (about 40–45°C / 104–113°F). Slowly add the warm dashi to the beaten eggs while stirring gently to combine. This temp integration reduces coagulation and prevents cooked egg bits.

Add 1 tbs soy sauce, 1 tbs mirin and 1 tsp salt to the egg-dashi mixture. Stir gently to incorporate. Strain the mixture through a fine-mesh sieve into a clean bowl to remove chalaza and any foam for an ultra-smooth custard.

Preheat a steamer with gently simmering water (steam should be steady but not violently boiling). Arrange four 6–8 oz (180–240 ml) ramekins or traditional chawan cups on a rack inside the steamer.

Divide the chicken pieces, shiitake slices, shrimp (if using), and ginkgo nuts evenly among the four cups, placing them in the bottom of each cup.

Carefully pour the strained egg-dashi mixture into each cup, filling to about 90% full. Wipe rims to remove spills and cover each cup with a small piece of foil or lid to prevent condensation from dripping in.

Place cups in the steamer, cover, and steam over the simmering water for 12–15 minutes. Maintain gentle steam; a lower temperature yields silkier custard. Check doneness at 12 minutes by jostling a cup gently — the surface should be set but slightly jiggly in the center. If uncertain, insert a toothpick into the center: it should come out clean and the custard should be just set, not rubbery.

Remove cups from the steamer and let rest, covered, for 1–2 minutes to settle. Uncover carefully.

Top each custard with a portion of the warm seared foie gras (either sliced medallion or chopped piece) and place 15 g of Maine uni on top of the foie gras or beside it, depending on presentation preference.

Drizzle a small amount (about 1/2 tsp) of the reserved nikiri glaze over the foie gras and uni to add sweetness and shine. Garnish with a few thinly sliced chives or mitsuba.

Serve immediately while foie gras and uni are cool-to-warm and the custard is still silky. Provide a small spoon for eating directly from the cup.