Prepare to embark on a gastronomic journey that challenges everything you thought you knew about custards! This extraordinary Japanese-inspired dish transforms humble ingredients like chicken liver and shiitake mushrooms into an elegant, silky-smooth delicacy that will tantalize your taste buds and impress even the most discerning food lovers. With its luxurious texture and complex flavor profile, this recipe is about to become your secret weapon in creating restaurant-quality cuisine right in your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 300g chicken liver
- 100g shiitake mushrooms, chopped
- 2 eggs
- 1 cup dashi stock
- Salt to taste
- 1 cup edamame, shelled
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Instructions
- Clean the chicken livers thoroughly, removing any connective tissue or dark spots. Pat dry with paper towels and slice into small, uniform pieces.
- Finely chop the shiitake mushrooms into small, even dice. Set aside.
- In a mixing bowl, whisk together eggs and dashi stock until smooth and well combined. Season with a pinch of salt.
- Heat sesame oil in a non-stick pan over medium heat. Sauté the chopped shiitake mushrooms until they release their moisture and become slightly golden, about 3-4 minutes.
- Add the chicken liver to the pan and cook quickly, stirring to ensure even cooking. Cook for 2-3 minutes until just slightly pink in the center. Remove from heat and let cool slightly.
- Gently fold the cooked liver and mushrooms into the egg and dashi mixture, ensuring even distribution.
- Prepare steamer or large pot with steaming basket. Grease small ramekins or heat-safe cups with a light coating of oil.
- Pour the custard mixture into the prepared ramekins, filling about 3/4 full.
- Steam the custards for 12-15 minutes until they are set but still slightly jiggly in the center. Remove from steamer and let rest.
- For the edamame sauce, blanch the shelled edamame in boiling water for 2 minutes. Drain and immediately shock in ice water to preserve color.
- Blend the edamame with soy sauce and a small amount of dashi stock until smooth. Strain through a fine mesh sieve for a silky texture.
- Unmold the custards onto serving plates and drizzle with the vibrant green edamame sauce.
- Garnish with a few whole edamame beans or finely chopped herbs if desired. Serve immediately while warm.
Tips
- Always clean chicken livers meticulously, removing any connective tissue to ensure a smooth texture.
- Use fresh, high-quality dashi stock for the most authentic flavor.
- Don't overcook the liver - it should remain slightly pink in the center for maximum tenderness.
- When steaming, ensure water doesn't touch the custards directly to maintain a delicate consistency.
- Strain the edamame sauce for an ultra-smooth, professional-looking finish.
- Serve immediately after preparation to enjoy the custard at its peak temperature and texture.
- For a vegetarian alternative, replace chicken liver with finely chopped firm tofu.
- Use a digital thermometer to check custard doneness if you're unsure about the steaming time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 350mg
