Culinary Technique: Steaming with Skill & Flavor

Wednesday, March 4th, 2026 3:00 pm to 4:00 pm, MST

Refine your craft with one of the most delicate and rewarding cooking methods—steaming. In this class, our chefs will demonstrate how Sub-Zero and Wolf’s precise control of heat and moisture can transform ingredients into vibrant, nutrient-rich dishes bursting with natural flavor.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

Request Culinary Scene Activation Code

Recipes from this event

Shrimp and Mushroom Chawanmushi

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
20
minutes
Cook Time
22
minutes

Modes

Steam

Rack Position

Perforated Pan
Position - 2

Ingredients

  • 2 large eggs

  • 1 cup warm dashi (not hot)

  • 1 Tablespoon light soy sauce

  • 1 teaspoon mirin

  • pinch fine sea salt

  • 4 medium shrimp, peeled and cut into bite-size pieces

  • 1/2 cup shiitake mushrooms, thinly sliced

  • 1 teaspoon neutral oil

  • 1 teaspoon soy sauce (for mushrooms)

  • sliced scallions for garnish

Instructions

Prepare Mushrooms

Sauté shiitakes in neutral oil until lightly softened. Add soy sauce and cook briefly, then cool.

Prepare Custard

Lightly beat eggs without incorporating air. Combine warm dashi, soy sauce, mirin, and salt. Slowly mix into eggs. Strain through a fine sieve.

Assemble

Divide shrimp and mushrooms evenly among cups. Pour custard mixture over fillings, filling 85–90% full.

Steam

Set oven to 185°F Steam. Place cups on a perforated pan. Cook 18–22 minutes until the custard jiggles gently and the surface is glossy.

Finish

Rest 3–4 minutes. Garnish with sliced scallions and serve warm.

90 Day Trial Registration

Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

Read More