CHAWAN MUSHI WITH MUSHROOMS

These tender, creamy custards filled with savory little surprises are served as appetizers or side dishes. This is a vegetarian version. Improvise a steamer by criss-crossing two sets of chopsticks in the bottom of a wok or set a small rack in the bottom of a Dutch oven. (Or bake in a water bath in a preheated 350F oven for 25 to 30 minutes until set.)

1 tbsp vegetable oil

6 shiitaki mushrooms, stems removed, sliced

6 cremini mushrooms, sliced

1 tbsp soy sauce

1/4 cup fresh or frozen peas

1 green onion, thinly sliced fresh cilantro leaves and sprigs

2 cups vegetable stock (or dashi or chicken stock)

1 tbsp mirin

1/2 tsp kosher salt

3 eggs

1. Heat oil in a large skillet and cook mushrooms until they give off their liquid and liquid evaporates. Add peas and cook about 30 seconds. Cool.

2. Combine stock with mirin, soy sauce and salt.

3. Divide mushroom mixture between four or five small preserving jars, ramekins or Japanese custard cups. Add green onions and a few cilantro leaves. Cover tightly with aluminum foil or plastic wrap.

4. Beat eggs in a bowl and slowly whisk in stock. Strain through a fine strainer. Skim off any bubbles. Divide between cups.

5. Fill bottom of steamer with boiling water. Arrange cups on top. Cover. Boil one minute and then reduce heat to low and cook 10 to 15 minutes until mixture is just set and liquid is clear when a skewer is inserted. Garnish with sprigs of cilantro. Delicious warm or cold. Don’t worry if custard separates slightly.

makes 4 to 5