Carrot Chawan-mushi Savory Custard
Carrot chawan-mushi savory custard is the ultimate steamed Japanese dish. While cooking, it is very important to keep the heat low for a nice, smooth finish.
Photographed by Akio Takeuchi
Calorie count is per serving
Excludes time spent de-gritting the asari clams
Ingredients (Serves 2)
- 40 g carrots
- 6 asari clams (60 g)
- 1 egg
- 130 ml dashi
- Salt, a pinch
- 1/4 tsp usukuchi soy sauce
- 4 mitsuba trefoil (cut into pieces 2-cm long)Note
Leafy vegetable originating in Japan. Has green leaves and a long, white stem with a refreshing smell. The stem can sometimes be eaten, depending on the variety.
Peel and grate the carrot. Place in a microwave-safe bowl and cover with plastic wrap, then microwave at 600 W for 1 min, until tender. Place the clams in water that is roughly as salty as seawater (roughly 1 tsp of salt per 200 ml of water) for about 30 min to de-grit, then wash, rubbing the shells together.
In a bowl, beat the egg with cooking chopsticks, using a "cutting" motion through the white. Combine the ingredients for [A] and add to the egg a small amount at a time, then strain the egg mixture through a fine-meshed strainer. Add the microwaved carrot to the strained egg mixture.
Place the clams and mitsuba trefoil into heat-resistant cups, then briefly stir the egg mixture and pour into the cups.
Pour enough water into a pot to make a layer about 1 to 2 cm deep, then bring to a boil and place the filled cups inside. Cover with a lid wrapped in a clean tea towel and bring to a simmer for 1 min over medium heat, then offset the lid (allowing some steam to escape), reduce heat to low, and steam for 15 min.
Wrapping the lid in a tea towel prevents droplets of water from dripping onto the chawan-mushi savory custard.