oysters in chawan-mushi.

Last night, I took the husband to Porterhouse for his birthday. In case you couldn’t tell, Porterhouse is a…steak house. Oh yes, woo hoo. I did, however, have a very nice cut of fillet mignon, and this morning I woke up feeling like I was going to give birth to a baby cow! Moo!

SAFFRON-INFUSED CHAWAN-MUSHI with OYSTERS & ZUCCHINI.

Ingredients: (4 Servings)

1.5 cup Dashi
1 tbs Mirin
1 tbs Cooking Sake
1 tsp Soy Sauce
8 strands Saffron
2 eggs
Pinch of salt
1 zucchini, diced
12 fresh oysters, shucked

Bring Dashi, Mirin, Sake, and soy sauce to a boil. Remove from heat and add Saffron strands; let soak until cooled. Strain liquid, then add whisked eggs and salt. Place zucchini and oysters into ramekins; pour in the egg mixture. Cover tops with foil. Place ramekins in a large pot with lid, and fill the bottom of the pot with water so that ramekins are sitting in a water bath. Bring water to a boil, then reduce heat and let steam for 20 min until eggs are cooked. Eggs will settle as they cool.

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