Season 2, Episode 38 of 53
In this episode, chef Saito makes chawanmushi savory egg custard, known to be a particularly difficult steamed dish to prepare. He teaches how to avoid all the common pitfalls, from the difficulty of maintaining the right temperature to the risk of the custard separating or developing holes. For the side dish, he makes crab rice, a delicious dish prepared in a donabe clay pot. The red of the crab and the green of the mitsuba trefoil sprinkled on top give it a beautifully colorful look, and a hint of ginger serves as a finishing touch to bring the flavor together.
