Alaska Surimi Chawanmushi
This savory egg custard is extra comforting with the addition of Alaska surimi and brown butter.
- Total Time: 30 minutes
- Yield: 5 small custards
Ingredients
- 525 grams dashi
- 175 grams whole eggs
- 26 grams Amaebi shoyu
- 30 grams mirin
- 250 Alaska surimi chunks
Garnish
- 50 grams butter
- Alaska surimi chunks
- Chives, sliced
Recipe courtesy of Chef Ian Driscoll
Preparation
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Step 1 Prepare custard base
Add all ingredients except surimi chunks to a bowl and whisk very very well.
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Step 2 Strain
Pass the custard base through a fine sieve to remove particulate and bubbles.
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Step 3 Steam
Next gather 5 small heat proof bowls. Place 40 grams of surimi chunks in the bottom of each bowl, then pour 151 grams of custard base over the surimi. Wrap bowls with plastic wrap. Setup a steamer for the custards (such as a bamboo steamer) and steam the custards for 16 minutes. Remove and let cool for a few minutes for carryover cooking. Be VERY gentle while moving.
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Step 4 Make brown butter and serve
As custard cools, make brown butter in skillet and add the remaining 50 grams of surimi into brown butter. Remove plastic wrap and plate with 10 grams of surimi per custard. Garnish with chives and serve hot!
Recipe courtesy of Chef Ian Driscoll
