Delicate tasting whitebait are the highlight of this chawanmushi recipe, a silky smooth Japanese egg custard. The dashi in the chawanmushi enhances these delicate whitebait flavours.
Heat a cup of water, 2 tsp salt, and 2 Tbsp of sake is a small saucepan until boiling. Remove from the heat.
Plunge 150 g of the whitebait into the pot. After 5 seconds strain the whitebait out, spread out on a plate, and put in the freezer for several minutes to quickly reduce their temperature.
Lightly beat the eggs in a bowl, without aerating them.
In another bowl, add the dashi stock, soy sauce, 1/2 tsp salt, 1 tsp mirin and 1 tsp sake, and stir together.
Slowly add the dashi mixture to the eggs, stirring to combine.
Strain the mixture to ensure there are no eggy bits.
Divide the chilled whitebait between 4 chawanmushi cups (150 ml size cups).
If the chawanmushi cups have tops, so put them on now. Otherwise, cover with plastic wrap.
Steam the chawanmushi in a steamer over a high heat for a few minutes, then reduce to a low heat and steam for 15-20 minutes. The temperature of the steamer should be around 82 degC.
While the chawanmushi are steaming, heat the oil in a small frying pan.
Dust the other 100 g of reserved whitebait in flour.
Add the whitebait to the oil, trying to keep them from sticking together, and fry until crispy. Drain on paper towels.
When the chawanmushi is cooked, garnish with some of the fried whitebait, and a sprig of sea grapes.