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Steamed Egg Custard with Blue Crab and Flowering Chives

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Steamed Egg Custard with Blue Crab and Flowering Chives


Preparation: 

Total time: 30-45 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
sugar
sugar
sugar
sugar 1/2 tbsp
soy sauce
soy sauce
soy sauce
soy sauce 2 1/2 tbsp
sesame oil
sesame oil
sesame oil
sesame oil 1 tbsp
cream
cream
cream
cream 1/4 cup heavy cream
salt
salt
salt
salt 13/4 tbsp kosher salt
water
water
water
water 2 1/3 cup
white pepper
white pepper
white pepper
white pepper 1 Pinch
egg
egg
egg
egg 6 xxx 6 large eggs
crabmeat
crabmeat
crabmeat
crabmeat 1/2 pound jumbo lump crabmeat, picked over
black mushrooms
black mushrooms
black mushrooms
black mushrooms 3 xxx 3 large dried Chinese black mushrooms
kombu
kombu
kombu
kombu 1 piece 1 (4-inch) piece kombu (dried kelp)
bonito flakes
bonito flakes
bonito flakes
bonito flakes 2 tbsp
Shaoxing wine
Shaoxing wine
Shaoxing wine
Shaoxing wine 3 tbsp
dry Oloroso Sherry
dry Oloroso Sherry
dry Oloroso Sherry
dry Oloroso Sherry 2 1/2 tbsp
chives
chives
chives
chives 18 xxx

* Mouse over to enlarge



Description: 

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. Make custard: Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients. 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.) 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. Top warm custards with crab mixture.

Notes:  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. Cooks' note: Dashi can be made 1 day ahead and chilled.

Article source: http://www.epicurious.com/recipes/food/views/Steamed-Egg-Custard-with-Blue-Crab-and-Flowering-Chives-350210;