Name: Steamed Egg Custard with Blue Crab and Flowering Chives
Cook time: 20 min
Total time: 40 min
Yield: Makes 8 (first course) servings
Ingredients: 3 large dried Chinese black mushrooms; 2 1/3 cups water; 1 (4-inch) piece kombu (dried kelp); 2 tablespoons bonito flakes; 6 large eggs; 1/4 cup heavy cream; 1 1/2 teaspoons Shaoxing wine; 1 1/2 teaspoons dry Oloroso Sherry; 1 1/2 teaspoons soy sauce; 1 teaspoon kosher salt; 1/4 teaspoon sugar; 1/2 teaspoon Asian sesame oil; 18 flowering Chinese chives, tough bottoms discarded; 1/2 pound jumbo lump crabmeat, picked over; 1/2 teaspoon Asian sesame oil; 1/4 teaspoon sugar; 3/4 teaspoon kosher salt; 1 1/2 teaspoons Shaoxing wine; 1 tablespoon dry Oloroso Sherry; Pinch of white pepper; Equipment: 8 (4- to 5-ounce) bowls or ramekins

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Steamed Egg Custard with Blue Crab and Flowering ChivesJohn Kernick

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround sound.

Cooks' note:

Dashi can be made 1 day ahead and chilled.

Recipe notes

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