Prawn Chawanmushi
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Prawn Chawanmushi
Recipe by Michael Weldon
Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
Kombu (dried kelp), 1 sheet
Warm water, 500ml
Large prawns, 6, peeled, heads and tails reserved
Dried shiitake mushroom, 1
Mirin, 1 tbsp
Soy sauce, 1 tbsp, plus a splash extra
Eggs, 4
Sake, 1 tsp
Caster sugar, ½ tsp
Shelled edamame, ¼ cup
Fresh salmon roe, to serve
Method
To make dashi, add kombu to warm water and let it infuse over low heat for 5 minutes. Remove kombu. Add prawn heads and tails, mirin, dried shiitake mushroom, and soy sauce. Bring to a simmer, ensuring it does not boil, and let cook for 30 minutes. Remove from heat and allow to cool to room temperature.
Crack eggs into a bowl. The ratio is two eggs per cup of dashi. Add sake, caster sugar, and a splash of soy sauce, then whisk to combine. Pour two cups of dashi into the egg mixture, straining as you add it to ensure a smooth custard.
Place a few ramekins into a bamboo or metal steamer. Add peeled prawns to the bottom, followed by edamame and shiitake mushrooms. Ladle in the custard mixture to cover the base ingredients. Top with a butterflied prawn and a few edamame. Cover the ramekins with lids or foil and steam for 12 to 15 minutes until just set. Serve warm, topped with fresh salmon roe.
