Chawanmushi

Ingredients

Instructions

1. 1

   If using dashi powder, dissolve the dashi powder in hot water to make dashi stock. Let the dashi stock cool completely before proceeding.

2. 2

   Cut chicken thigh into small bite-sized pieces. Thinly slice shiitake mushrooms. Peel and devein the shrimp.

3. 3

   In a bowl, gently whisk the eggs. Add the cooled dashi stock, soy sauce, mirin, and salt. Mix well but avoid creating too much foam. Strain the egg mixture through a fine-mesh sieve into a separate bowl to ensure a smooth custard.

4. 4

   Divide the chicken, shrimp, shiitake mushrooms, and kamaboko slices evenly among 4 heatproof cups or chawanmushi bowls. Carefully pour the strained egg mixture into each cup, filling them about 80% full.

5. 5

   Cover each cup with its lid or aluminum foil. Place the cups in a steamer. Steam on medium-low heat for 15-20 minutes, or until just set but still slightly wobbly in the center. Avoid high heat as it can create bubbles and a rough texture.

6. 6

   Garnish with mitsuba or chopped green onion just before serving hot.