Serves8 (First Course)
- Active time:20 min
- Start to finish:40 min
October 2008
The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound.
For dashi
-
3
large dried Chinese black mushrooms
-
2 1/3
cups
water
-
1
(4-inch) piece kombu (dried kelp)
-
2
tablespoons
bonito flakes
For custard
-
6
large eggs
-
1/4
cup
heavy cream
-
1 1/2
teaspoons
Shaoxing wine
-
1 1/2
teaspoons
dry Oloroso Sherry
-
1 1/2
teaspoons
soy sauce
-
1
teaspoon
kosher salt
-
1/4
teaspoon
sugar
-
1/2
teaspoon
Asian sesame oil
For crab topping
-
18
flowering Chinese chives, touogh bottoms discarded
-
1/2
lb
jumbo lump crabmeat, picked over
-
1/2
teaspoon
Asian sesame oil
-
1/4
teaspoon
sugar
-
3/4
teaspoon
kosher salt
-
1 1/2
teaspoons
Shaoxing wine
-
1
tablespoon
dry Oloroso Sherry
-
pinch of white pepper
Make dashi:
-
Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
Make custard:
-
Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
-
Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
Prepare crab topping while custard steams:
-
Blanche chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooling. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
-
Top warm custards with crab mixture.
Cooks’ note: Dashi can be made 1 day ahead and chilled.