About teppanyaki. Does anyone know the name and recipe of some thick, silky, egg yolk Japanese mousse?

Question

I went to a Japanese restaurant near Chicago and the chef brought a bowl with this yellow mouse-like mixture. He spooned some of this mixture on the grill while he prepared lobster and beef teppankayi for us. It was so good! I think it had some eggs or just egg yolks in it.

Thanks for the suggestions...It didn´t have bits of meat or anything on it. It wasn´t a sauce, either. When the chef spooned some of this mousse like mixture on the grill, it kept its shape, something like an egg cut in half, it looked pretty. It was thick and silky, like flan but salty. I made chawan-mushi just yesterday. It was good but it is not what I had at the restaurant. It was more oily, and I think it didn´t have whole eggs on it, maybe just the egg yolks.

Answer 1

Japanese Egg Yolk Sauce

INGREDIENTS:
2 egg yolks
2 tbsps rice wine vinegar
1 tbsp sugar
2 tsps soy sauce
2 tbsps dashi (Japanese soup stock)
*Karashi mustard
PREPARATION:
Put all ingredients in a bowl. Mix well. Place the bowl on hot water and mix further. Cool the sauce. Add karashi mustard in the sauce if you prefer.
*Makes 2-4 servings

Answer 2

Maybe you mean chawan mushi?
Chawanmushi (lit tea cup (Chawan) steam, "steamed in a tea bowl") is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shitake mushroom, kamaboko, and boiled shrimp placed into a tea-cup-like container.

Chawanmushi can be eaten either hot and cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.

Unusually for a traditional Japanese dish, it is commonly eaten with a spoon.


Chawan Mushi

INGREDIENTS:
3 eggs
1/2 cup dashi soup stock
1/2 tsp salt
1 tbsp soysauce
1 tsp sugar
1 tsp sake
1 chicken thigh
4 shiitake mushrooms
1 oz mitsuba (trefoil)
2 oz. kamaboto fish cakes
PREPARATION:
Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use alumiun foil or plastic wrap if you don't have lids.) Preheat a steamer on high heat. Turn down the heat and carefully place cups in the steamer. Steam the custard for 15 min. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked.
*Makes 4 servings.

Some of the exotic ingredients can be found in Japanese or Asian specialty supermarket.

Answer 3

Are you sure it wasn't just mayo?
There's a japanese restaurant I go to that makes a broiled oyster on a half shell... very delish... but it's basically mayo with a little cheese.