Custard – A small handful of enoki or other small mushrooms – 12 small shrimp or 6 medium shrimp cooked or just shelled and deveined – 2 scallions thinly sliced – 2 large eggs – ¾ cup chicken broth or dashi – ¾ teaspoons soy sauce – 1/2 teaspoon mirin – 2 tablespoon ikura salmon roe, to garnish (optional) – Pea shoots or other microgreens to garnish Sauce – 1 tablespoon soy sauce – 1 tablespoon rice vinegar – 1 teaspoon sesame oil – A few drops of chile oil or to taste
1. Divide the mushrooms and shrimp between two 8-oz ramekins, teacups, rice bowls, or wide-mouth canning jars. Add some of the scallions to each bowl, but save some for garnish. 2. In a glass measuring cup with a spout, whisk the eggs gently, just enough to combine the yolk and white without adding too much air. Add the broth and soy sauce and whisk just to combine. 3. Pour the mixture over the shrimp, mushrooms, and scallions, dividing equally between the two dishes.
INSTRUCTIONS
4. Bring water to a boil in a pot with a steamer insert (alternatively, use a bamboo or other steamer in a lidded pot large enough to contain it fully with the lid on). When the water is boiling, reduce the heat to medium-low. 5. Cover the dishes with lids, small saucers, or tightly with aluminum voil, and place the dishes into the steamer. Cover the pot with the lid. Steam the custards for 10 to 12 minutes, until they are fully set. 6. Transfer the dishes to small plates and serve hot, garnished with scallions, ikura, pea shoots, additional mushrooms, etc.
INSTRUCTIONS
This Japanese dish is insanely easy to make. It is also delicious and clever enough to surprise and delight even the most jaded foodie.
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