Chawanmushi with Manila Clams and Shiitake
This delicate Japanese steamed egg custard combines Manila clams, shiitake, and wakame in a smooth savory base. Eggs and shellfish provide complete protein, while gentle steaming preserves the tender texture.
Soak the dried shiitake (20 g) in part of the water (480 g) for several hours, then slice them. Soak the wakame (20 g) for 5 minutes and drain.
Put the clams (100 g) in a saucepan with the remaining water, cover, and cook for about 4 minutes until the shells open. Strain the broth and measure 420 g.
Measure the sea salt (1 g). Beat the egg (150 g) with the mirin sauce (20 g) and soy sauce (sugar-free) (22 g) without incorporating much foam. Add the broth and strain the mixture. Divide the clams, shiitake, and wakame among ramekins, pour in the egg mixture, and steam covered for 2 minutes over high heat, then 6–8 minutes over low heat until set.
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