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Vegetarian Chawanmushi with Hearts of Palm Crab and Corn S – vegetarian recipe
Stav Kogan

Vegetarian Chawanmushi with Hearts of Palm 'Crab' and Corn Salad

A vegetarian spin on the classic Chawanmushi, this recipe features a silky, savory egg custard topped with a refreshing hearts of palm 'crab' salad and sweet corn. It's a sophisticated and simple fusion of Japanese elegance and American summer flavors.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 8 minutes
Servings: 4 serving
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • Chawan Mushi (Savory Egg Custard)
  • 1 cup (240 ml) vegetarian dashi (kombu dashi)
  • 1 large egg, beaten
  • 1 tablespoon (15 ml / 0.5 fl oz) soy sauce
  • 1½ tablespoons / 22.5 ml (0.8 fl oz) mirin
  • Salt and freshly ground black pepper, to taste
  • Sweet Corn Salad
  • ⅓ cup (55 g / 1.94 oz) corn kernels, fresh or frozen and blanched
  • 2 shiso leaves, cut into small squares
  • 1 tablespoon (15 ml / 0.5 fl oz) neutral oil (vegetable, canola, or grapeseed)
  • Salt and freshly ground black pepper, to taste
  • Vegetarian Crab Salad
  • 1 can (14 ounces / 400 g / 14.1 oz) hearts of palm, drained and shredded
  • 2 tablespoons (30 g / 1.06 oz) vegan mayonnaise
  • 1 teaspoon (5 ml / 0.2 fl oz) freshly squeezed lemon juice, to taste
  • Pinch of grated lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (4 g / 0.14 oz) julienned scallion greens, for garnish
  • For the smoothest chawanmushi, strain the egg and dashi mixture through a fine-mesh sieve before pouring it into the ramekins.
  • To prevent condensation from dripping onto your custard, wrap the lid of your steamer pot with a clean kitchen towel before covering.
  • If you have trouble finding fresh shiso, substitute a generous pinch of finely chopped fresh mint or tarragon.
  • For the best crab texture, gently shred the hearts of palm with a fork, being careful not to mash them into a paste.
  • The chawanmushi can be steamed and chilled in the refrigerator for up to 24 hours, making it a great make-ahead component for a dinner party.

Method
 

  1. For the Chawan Mushi: In a bowl, whisk together the vegetarian dashi and beaten egg. Gently stir in the soy sauce and mirin, and season with salt and pepper. For the smoothest texture, strain the mixture through a fine-mesh sieve.
  2. Divide the custard mixture among 4 small, heatproof ramekins.
  3. Cover each tightly with plastic wrap or foil.
  4. Place the ramekins in a steamer or a large pot with about an inch of simmering water.
  5. Cover the pot and steam for 15-18 minutes, or until the custard is just set but still has a slight wobble in the center.
  6. Carefully remove the ramekins from the steamer.
  7. Let them cool slightly, then refrigerate for at least 30 minutes to chill completely.
  8. For the Corn Salad: While the custard chills, combine the blanched corn kernels, shiso, and oil in a small bowl.
  9. Season to taste with salt and pepper and set aside.
  10. For the Vegetarian Crab Salad: In another bowl, use a fork to gently shred the drained hearts of palm.
  11. Mix in the vegan mayonnaise, lemon juice, and lemon zest.
  12. Season with salt and pepper, and adjust to your taste.
  13. To Serve: Spoon the corn salad over the top of each chilled chawan mushi.
  14. Add a dollop of the hearts of palm salad, garnish with julienned scallions, and serve immediately.

Nutrition

Calories: 185kcalCarbohydrates: 15gProtein: 8gFat: 10g

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