Chawanmushi

Silky steamed egg custard infused with dashi and concealing morsels of shrimp, chicken, and ginkgo nuts.

Ingredients

• 600g pork loin
• 2 cups nori sheets
• 1 tbsp sliced scallion whites
• 1 1/2 tsp cracked black pepper
• 1/4 cup neutral vegetable oil
• 2 scallions, chopped
• a handful of fresh chives, chopped
• a drizzle of toasted sesame oil
• 400ml water
• 1 tsp white sesame seeds
• 200g daikon radish
• a drizzle of pickled ginger

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the minced garlic and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the wasabi paste and white sesame seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the fresh salmon fillets and scallions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the fresh salmon fillets is tender, about 20 mins.

6. 6

   Stir in the short-grain rice and continue simmering for a few minutes more, until heated through.

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