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Chawanmushi

Brushstroke

New York Magazine
...the egg custard called chawanmushi...is made by combining eggs with dashi and soy and straining the mixture...it's steamed to some mysterious point between liquid and solid to achieve a texture that makes panna cotta, soft tofu, and, say, flan look like a bunch of amateurs...[Chef] tops this silky concoction with either Dungeness crab, seared foie gras, or uni, and serves it in the traditional teacup. It's hot and jiggly...
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