Chicken and Shrimp in Egg Custard (Japanese Chawanmushi)

Chawanmushi can seem like a treasure hunt. Digging into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root. The technique - keep the water bath simmering, never boiling - is key to this recipe's success.

2 Japanese-style dried anchovies (iriko), heads removed
½ (2x15") piece kombu
2 Tbsp. dried bonito flakes
1 chicken breast, boneless, skinless, cut crosswise into ½" thick slices, 1½" long
4 medium shrimp, heads removed, peeled,and deveined, halved lengthwise
1½ tsp. soy sauce
1½ tsp. mirin
3 eggs
2 shiitake mushrooms, stemmed and cut into 2 triangles each
4 sprigs parsley, tops only, tied into a knot
½ lemon, freshly zested

Bring anchovies, kombu, and 1½ cups water to a boil in a 4 qt saucepan; remove and discard anchovies and kombu with a slotted spoon. Add bonito; remove from heat. Let steep for 5 minutes; pour through a strainer and set dashi aside.

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Bring a large pot of salted water to a boil over high heat. Add chicken; cook until opaque, about 3 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add shrimp; cook until opaque, about 30 seconds. Drain; add to bowl with chicken.

Divide mixture among four 6 oz ramekins; place in a 9x13" baking dish.

Whisk dashi, soy sauce, mirin, and eggs in a bowl; pour through a fine strainer into a liquid measuring cup. Pour over shrimp and chicken in ramekins; top with mushroom triangle. Pour boiling water into baking dish to come halfway up sides of ramekins; bake until custard is just set, about 30 minutes.
Divide parsley among custard tops, and continue cooking until parsley is slightly wilted, about 2 minutes.

Remove from oven, and transfer ramekins to serving plates; sprinkle with lemon zest before serving.

Makes 4 servings.