Photography by Steve Brown
Proving that custard is not just limited to dessert, this creamy chicken, mushroom and prawn custard is a delight to the senses.
2 small (250g total) chicken breast fillets, trimmed
1 tablespoon soy sauce
1 teaspoon sake
4 green prawns
50g enoki mushrooms, trimmed
1 1/4 cups fish stock
1 tablespoon mirin
watercress sprigs, to garnish
Cut chicken into 2cm cubes. Place into a bowl. Add soy sauce and sake. Toss until well combined. Cover and refrigerate for 15 minutes.
Preheat oven to 190°C. Remove shells from prawns, leaving heads and tails intact. Use a bamboo skewer to remove veins. Place into a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Drain. Pat-dry with paper towels.
Divide chicken mixture between 4 x 1/2-cup capacity ceramic ramekins. Top with prawns and mushrooms.
Combine eggs, stock and mirin in a jug. Stir gently with a fork until well combined (do not beat to form froth or bubbles). Pour custard into ramekins. Cover tightly with foil. Place into a baking dish. Pour enough boiling water into baking dish so it comes three-quarters of the way up sides of ramekins.
Bake for 25 to 30 minutes, or until custards are set. Serve immediately topped with watercress.
Hint: This dish is usually cooked in Japanese chawans (soup cups), which are little ceramic bowls with fitted lids. They can also be steamed in a bamboo basket.
Super Food Ideas – April 2004
Recipe by Dixie Elliott