Clam Chawan Mushi Food

CHAWAN MUSHI

Steps:

• Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
• Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
• Pour in egg mixture.
• Fill a double-boiler pan (mushiki) half full with water.
• When water comes to a boil, place cups in to steam.
• Cover with cheesecloth, place lid slightly off so that steam can escape.
• Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
• Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
• Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
• Chawan mushi is served chilled in summer, hot in winter.

CLAM CHAWAN MUSHI

Steps:

• In a medium saucepan, combine the fennel, onion, celery, mushrooms, and vermouth. Bring the mixture to a simmer and cook until the liquid is reduced by half. Add the clams, increase the heat to medium-high, and cover the pot. Cook for 5 minutes. Remove the lid and check to see how many clams are open. Transfer any open clams to a plate to cool and put the cover back on. Check the clams at 1-minute intervals, removing the cooked clams as they open. Continue to cook until all the clams are open. If after another 5 minutes some clams have not opened, discard them.
• Strain the contents of the pot through a fine-mesh strainer, reserving the broth for making the chawan mushi. If there is less than 1 1/2 cups (340 grams) of liquid, add water to reach that amount. Remove the clams from their shells and transfer them to the refrigerator.
• Place a steamer over high heat and bring to a full simmer. Use a fork to lightly blend the eggs and soy sauce in a medium bowl. Stir in the clam broth and then strain the mixture through a fine-mesh strainer. Some egg particles will be caught in the strainer and can be discarded. Pour 1/2 cup (125 grams) of the base into each of 6 ramekins. Place the ramekins in the steamer and immediately turn the heat down to low. Cook the custards, covered, for 13 minutes, until they are firm to the touch and still jiggle. The custards will be a strange gray color if you open the steamer before they are fully cooked. Remove the custards from the steamer and set them in a warm place to rest while you finish the garnish.
• Put the vermouth in a small sauté pan set over medium heat, bring to a simmer, and cook until reduced by half. Swirl the butter into the vermouth to thicken it. Add the jalapeño and celery, then gently stir in the steamed clams. Heat the clams and the vegetables until very warm. Spoon 4 clams and some vegetables on top of each chawan mushi. Tear a few celery leaves into pieces and sprinkle them on top of the clams. Serve immediately.