Custard's Last Stand
Silky Steamed Salmon Chawanmushi with Poached Quail Eggs
45 minutes
Serves 4
DinnerJapaneseDairy-freeNut-free
Herb's take
Chawanmushi is the velvety, savory custard of Japanese dreams, and here it gets a punch of smoky salmon plus the luxury of poached quail eggs. You'll master the art of ultra-smooth steaming and nail precise egg cookery, all in one refined dinner.
Equipment needed
- Grill pan
- Fine-mesh sieve
- Heatproof custard cups or ramekins
- Large deep skillet or wide pot with lid
Ingredients
Yield
4
Instructions
- 01Pat the salmon fillet dry and brush both sides lightly with 1 teaspoon of oil. Preheat a grill pan over medium-high heat.
- 02Grill the salmon for about 3 minutes per side, just until cooked through and slightly charred. Let it cool, then break it into small flakes.
- 03Crack the large eggs into a medium bowl. Gently whisk until uniform but try not to incorporate too much air.
- 04Mix the dashi stock, soy sauce, mirin, and salt in a small saucepan. Warm until just steaming, then remove from heat.
- 05Slowly pour the warm dashi mixture into the eggs while stirring. Strain the custard base through a fine-mesh sieve into a large measuring cup for the silkiest result.
- 06Set out four 6-ounce heatproof cups or ramekins. Scatter a generous spoonful of grilled salmon flakes into the bottom of each.
- 07Divide the egg-dashi mixture evenly among the cups, pouring gently to avoid disturbing the salmon.
- 08Cover each cup tightly with foil. Place the cups in a large, deep skillet or wide pot. Pour boiling water into the pan to come halfway up the sides of the cups for gentle steaming.
- 09Cover the pan and steam over low heat for 18 to 20 minutes, until the custard is just set but still jiggles in the center.
- 10While the custard steams, bring 3 inches of water to a bare simmer in a small saucepan. Add vinegar.
- 11Crack each quail egg into a small cup, then carefully pour into the simmering water. Poach for 1 minute, then lift out with a slotted spoon to a paper towel.
- 12Gently uncover the custards and top each with two poached quail eggs. Sprinkle with sliced scallions before serving. Season with additional soy sauce if desired.
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