Ingredients

2 tsp sesame oil

2 shiitake mushrooms, finely chopped

Know the news with the 7NEWS app: Download today

1 cup picked king crab claw meat

3 duck eggs

250ml dashi stock (as below)

1 spring onion, thinly sliced

1cm piece fresh ginger, cut into fine julienne

Rock salt, to serve

Caviar and nasturtium leaves, to garnish

Dashi stock

500ml boiling water

1 piece dried kombu

½ cup dashi flakes

1 tsp soy sauce

1 tsp mirin

Duck Chawanmushi, King Crab, Caviar Credit: MKR

Method

1. To make dashi stock, combine all ingredients in a jug. Set aside to cool and steep. Strain and discard solids.
2. Heat sesame oil in a small frying pan over medium heat. Cook mushrooms for 5 mins or until tender.
3. Whisk eggs in a large jugl until combined. Whisk in stock.
4. Place a steamer basket over a wok full of simmering water.
5. Use an egg opener to take the top off the eggs. Place egg shell bases in a ceramic or heatproof plastic egg carton, so they sit upright. Spoon mushroom into base of shells. Add half the crab. Use a funnel to fill with egg mixture.
6. Place in steamer and steam for 15 mins or until egg mixture is set.
7. To serve, fill a serving bowls with rock salt and nestle eggs in salt to sit upright. Top with spring onion, ginger and remaining crab meat. Garnish with caviar and nasturtium leaves.

Tip

• We use a steamer oven on the night, steaming our egg custards at 100C for 20 mins.