Crab Chawanmushi

Chawan, the Japanese word for tea bowl, is a vessel that was also used for rice or for steaming chawanmushi, a savory egg custard dish that is a staple of Japanese cuisine.

Chef Brian's mom and aunty, who are a part of the Sansei, or third generation of Japanese in Hawai‘i, grew up eating chawanmushi as children. The chawanmushi was prepared in mini saimin bowls, often topped with canned abalone. 

For this course,  the invasive Samoan Crab tops a delicate  chawanmushi.