Today I'm using Slipper Lobster to make Chawanmushi at home and I'm topping the whole thing off with a Lobster Butter. It is a fairly simple recipe but there are a few little tricks to making it properly gourmet. Chawanmushi is a traditional Japanese dish consisting of a savory, silky-smooth steamed egg custard. Often served in small cups, it's made by whisking eggs with dashi, a broth from kombu (seaweed) and katsuobushi (bonito flakes), then adding soy sauce, sake and mirin. The custard is gently steamed and typically filled with shrimp, chicken, mushrooms (like shiitake), and ginkgo nuts, along with seasonal or regional ingredients. Today though I'm using the meat from a slipper lobster and topping the whole thing off with a lobster butter I made from the shells. Its delicate texture and rich umami flavors make it a staple in kaiseki cuisine and a popular dish in Japanese households and restaurants alike. Chawanmushi is loved for its subtlety and refinement, perfect for any occasion. It provides the perfect canvas to showcase the best ingredients.
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00:00 What is Chawanmushi?
01:15 Preparing Lobster
04:32 How not to make Dashi
07:20 How to make Lobster Butter
11:55 Cooking Chawanmushi
17:29 Catching Slipper Lobster
20:14 Tasting + Final Thoughts
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