Steamed Egg Custard with Blue Crab and Flowering Chives |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound. Ingredients:
3 large dried chinese black mushrooms |
2 1/3 cups water |
1 (4-inch) piece kombu (dried kelp) |
2 tablespoons bonito flakes |
6 large eggs |
1/4 cup heavy cream |
1 1/2 teaspoons shaoxing wine |
1 1/2 teaspoons dry oloroso sherry |
1 1/2 teaspoons soy sauce |
1 teaspoon kosher salt |
1/4 teaspoon sugar |
1/2 teaspoon asian sesame oil |
18 flowering chinese chives, tough bottoms discarded |
1/2 pound jumbo lump crabmeat, picked over |
1/2 teaspoon asian sesame oil |
1/4 teaspoon sugar |
3/4 teaspoon kosher salt |
1 1/2 teaspoons shaoxing wine |
1 tablespoon dry oloroso sherry |
pinch of white pepper |
Directions:
1. Make dashi: Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
2. Make custard: Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
3. Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
4. Prepare crab topping while custard steams: Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
5. Top warm custards with crab mixture.
6. Cooks' note: Dashi can be made 1 day ahead and chilled.
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