Chawanmushi (Japanese Egg Custard)

Step 1

Instructions

Step 2

Bring anchovies, kombu, and 1 1⁄2 cups water to a boil in a 4-qt. saucepan; remove and discard anchovies and kombu with a slotted spoon. Add bonito; remove from heat. Let steep for 5 minutes; pour through a strainer and set dashi aside. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat. Add chicken; cook until opaque, about 3 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add shrimp; cook until opaque, about 30 seconds. Drain; add to bowl with chicken. Divide mixture among four 6-oz. ramekins; place in a 9″x13″ baking dish. Whisk dashi, soy sauce, mirin, and eggs in a bowl; pour through a fine strainer into a liquid measuring cup. Pour over shrimp and chicken in ramekins; top with mushroom triangle. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until custard is just set, about 30 minutes. Divide parsley among custard tops, and continue cooking until parsley is slightly wilted, about 2 minutes. Remove from oven, and transfer ramekins to serving plates; sprinkle with lemon zest before serving.