vendredi, septembre 10, 2010

Chawan Mushi aux Girolles


Chawan Mushi aux Girolles

I love steamed egg custard whether they are Cantonese or Japanese, though I could never be sure if it was the egg or the filling that I prefer. The latter for sure is a much more elegant way of eating the same thing and since I came across some pretty chanterelles (or girolles in French), I decided to make Chawan Mushi aux Girolles.

You have taken out the soaked-through towels and hung them out to dry and of course just when they were half-dry, it started raining. Water water everywhere, if you are superstitious like I often am, you may start to wonder where all this is leading to...

School started last Thursday and with it my social life. Thus far 21 new children have joined the school, though I must admit that I am no longer as curious as I used to be about them. I'm now into my 4th year in Modena and that's starting to be a little long for a seasoned expat like myself. I itch to explore new horizons...

Having said that, I like very much the new Italian mother whose daughter just joined Babinette's class and I look forward to getting to know her better. I am also very pleased thus far with the new teacher, especially after hearing her out yesterday evening at the school's Back-to-school Night. Apart from the flooding and the Teenager's bronchitis, the new school year looks bright and promising.

Chawan Mushi aux Girolles (serves 2) :

The Chanterelles :

60g fresh Girolles/Chanterelles (gently rinsed, dried and sliced into 2 if necessary)
1 Garlic clove (chopped)
2 Tsp Peanut Oil
2 Tsp Sake
A dash of ground Black Pepper

The Egg Custard :

1 large Egg
2/3 Tsp Chicken and Beef stock granules
120ml Hot Water

The Sauce :

2 Tsp Light Soy sauce
1 Tsp Rice Vinegar
1/2 Tsp Sesame Oil
1 Tsp Dry Sherry
1 dried Bird's eye Chilli (crushed)
2 Tbsp Hot Water

Fresh Coriander, Parsley and/or Spring Onions for garnishing


Heat the oil in a frying pan and fry the garlic till fragrant. Add the girolles. When they are just cooked, add the sake and pepper. When they are golden, remove from the pan and set aside.


Dissolve the stock granules in the hot water and set aside to cool.

Beat the egg and add it to the cooled stock. Sieve it twice.

Just steamed (not pretty - lots of holes - heat too high)

In each small cup add half the mushrooms and pour half the egg custard into it. Steam over gently boiling water for around 9-11 minutes. Make sure that the pot is properly covered, but over some kitchen towels. Or just leave a small gap so that the steam can escape (but adjust the cooking time accordingly, it'll take longer). When the heat is too high, you get pockmarks in your custard like me. I must admit that I do not really care about that, but if you are a perfectionist, work on getting the right temperature before you steam your custard.


In the meantime, prepare the sauce by mixing all the ingredients together. When the egg custard is cooked - it should be firm but smooth and silky in texture - garnish with the chopped fresh herbs and pour the sauce over everything.

2 commentaires:

edith a dit…

my mom used to tell me to get nice smooth egg, the temperature has to be just right. Now isn't that hard to gaudge?

Beau Lotus a dit…

Very difficult - especially when 1) you don't make this very very often; and 2) you don't really care about how it looks.

Still, there must the science of steaming egg that I should try to understand one day.