Steamed Soy Milk Custard

Name: Steamed Soy Milk Custard
Yield: Serves 4 to 6
Ingredients: 2 cups cold soy milk, freshly extracted or purchased; 1 1/2 teaspoons mirin; 1 1/2 teaspoons light-colored soy sauce; 2 teaspoons nigari diluted with scant 1 tablespoon water; 1 cup mixed fresh mushrooms, such as matsutaké, maitaké, shiitaké, shiméji, and/or enoki, in any combination, trimmed and cut; 3 or 4 stalks mitsuba, roots trimmed, stalks and leaves cut into 1/2-inch lengths, or 2 teaspoons coarsely chopped flat-leaf parsley leaves; 1/2 cup diced or thinly slivered fresh boiled bamboo shoot; 1 asparagus spear, tip sliced in half vertically and stalk thinly sliced on the diagonal, and then tip and stalk blanched for 30 or 40 seconds

By Elizabeth Andoh

December 15, 2010

Shojin Chawan Mushi

The classic version of chawan mushi, often part of a formal banquet menu, is made with eggs and fish-based dashi. But lightly seasoned soy milk can be transformed into a custardlike consistency reminiscent of the classic by adding the coagulant nigari, in a process similar to the making of tofu. I have filled my vegan chawan mushi with seasonal tidbits: wild mushrooms in the fall and asparagus tips and fresh bamboo shoots in the spring.

The custard must be served in the same heatproof container in which it is steamed. The Japanese use special chawan mushi cups with lids that are placed on top only after steaming. Ramekins, custard cups, or teacups without handles can be used in their place.

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