Recipes Chawan Mushi 4.0 (1) Add your rating & review For a Taste of: Japan and KoreaTry this book: MomofukuDavid Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat. By David Chang David Chang Instagram There are many things David Chang is known for, including being a successful restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. Two Michelin stars were awarded to Momofuku Ko in 2009, which the restaurant has kept ever since. He has been instrumental in reimagining Modern Asian cuisine. Time Magazine named him one of the 100 Most Influential People in 2010 for his impact on the culinary world. Food & Wine's Editorial Guidelines Updated on August 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 20 mins Total Time: 50 mins Yield: 4 Ingredients 2 teaspoons instant dashi powder (see Note) 2 cups warm water 3 large eggs 1/4 cup salted roasted cashews, coarsely chopped 4 ounces lump crabmeat, broken up 1 scallion, cut into fine matchsticks (2 inches) 4 small shiitake mushrooms, stemmed and caps very thinly sliced Directions In a medium bowl, whisk the dashi powder into the warm water until it is dissolved. Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl. In the same bowl, using chopsticks, very gently stir the eggs until blended, without incorporating too much air. Stir in the dashi, then strain the mixture back into the measuring cup. Divide the cashews between 4 shallow 1-cup bowls. Top with the egg mixture and wrap each bowl in plastic. Carefully set the bowls in a steamer basket set over boiling water and steam for 14 minutes or until the custards are set. Immediately transfer the bowls to the refrigerator to chill for at least 3 hours or overnight. Unwrap the custards. Top with the crabmeat, scallion and shiitake and serve. Notes Dashi powder is a flavorful dried Japanese stock made with dried bonito fish flakes and konbu seaweed. Look for it at Japanese markets. Suggested Pairing Crisp, citrusy Argentine Torrontés. Rate it Print