Eating Seasonally with Chef Chie Owada: Late Autumn (Soukou “Frost Descent” [Oct. 24 to Nov. 7])

Kuya-Mushi: Steamed Egg Custard with Tofu and Fresh Mushroom Reduction

Ingredients & Method (Serves 2)

Amount Ingredient
1 egg
½ cup + 1 tbsp. dashi broth
1 tsp. mirin
1 ½ tsp. soy sauce
¼ block soft tofu
(Mushroom Reduction)
2 ½ cups enoki mushrooms
½ cup shimeji mushrooms
⅓ cup matsutake mushrooms
¾ cup water
3 cm² piece kombu seaweed
½ tsp. sugar
2 tbsp. mirin
2 tbsp. soy sauce

  1. Cut tofu into bite-sized pieces and place in cups.
  2. Whisk egg and seasonings in bowl, and then press through a sieve to remove lumps.
  3. Pour the egg mixture over the tofu pieces.
  4. Wrap the lid of the steamer with a towel. (This will prevent water from dripping onto the custard.)
  5. Bring the steamer to a boil and reduce to medium-low heat. Place the cups into the steaming basket, and steam with the lid slightly ajar for about 15 minutes. (Leaving the lid ajar will prevent bubbles from forming.)

(Mushroom Reduction)
  1. Cut the mushrooms into bite-sized pieces.
  2. Place the mushrooms and seasonings into a pot, and simmer over low heat for about 15 minutes.
  3. It is complete when the reduction becomes thicker and the liquid nearly evaporates.
Finally, top the egg custard with the mushroom reduction.
(Try adding wasabi and/or yuzu zest, as desired.)

It's done!!

Tips from Chef Owada!

  • You can find very delicious matsutake mushrooms in Canada. I had the opportunity to go mushroom picking recently, and I used them in today’s recipe to make this luxurious mushroom reduction.
  • Kuya-mushi is a Japanese dish with histrory. The name of this dish comes from the fact that it was created by a monk who followed Kuya, a famous monk in the middle of the Heian period.
  • By using soft tofu instead of firm, this dish will have a delicate texture that feels great when swallowed.
  • I recommend using enoki mushrooms in your reduction as they help make a thick sauce. If you make a lot at once, you can use it on rice, hamburgers, or grated daikon radish. This is a very versatile accompaniment.
  • As the weather gets colder, take care of your body by eating lots of warm food.

Sake Pairing: Mutsuhassen Pink Label (Ginjo, Pasteurized) -- Aomori Prefecture

Mutsuhassen Pink Label (Ginjo, Pasteurized) -- Aomori Prefecture
The gorgeous aroma that slowly spreads in your mouth pairs perfectly with the rich flavor of eggs and mushrooms! It's delicious even cold, but if you warm it up a little, it becomes an even more flavorful sake. Please enjoy the rich taste and aroma slowly.
Chef Owada picking mushrooms