This is my Japanese take on classic American summertime flavors, served at SoBe in 2007. Most of these Asian products can be found at Whole Foods, in specialty stores, or online. If you have trouble finding fresh shiso, substitute a generous pinch of finely chopped fresh tarragon or mint leaves.
SERVES 4
CHAWAN MUSHI
1 cup dashi
1 large egg, beaten
1 tablespoon soy sauce
1½ tablespoons mirin
Salt and freshly ground black pepper
CORN SALAD
⅓ cup corn kernels, blanched
2 shiso leaves, cut into small squares
1 tablespoon vegetable, canola, or soy oil
Salt and freshly ground black pepper
CRAB SALAD
6 ounces jumbo lump crabmeat
Freshly squeezed lemon juice, to taste
Pinch of grated lemon zest
Salt and freshly ground black pepper
1 tablespoon julienned scallion greens
FOR THE CHAWAN MUSHI
Mix the dashi and egg together. Add the soy sauce and mirin, and season with salt and pepper. Divide among 4 ramekins, cover with plastic wrap, and steam in a water bath for about 18 minutes, or until set. Remove, and refrigerate for 2 to 3 minutes.
FOR THE CORN SALAD
Mix the corn, shiso, and oil together. Season with salt and pepper. Spoon the salad over the chilled chawan mushi.
FOR THE CRAB SALAD
Mix the crabmeat, lemon juice, and zest together, and season with salt and pepper. Taste, and adjust the seasonings.
TO SERVE
Top the corn salad with the crab. Garnish with a few scallions, and serve chilled.
