Chawanmushi

Ingredients

• 2 eggs • 300 ml dashi

• 10 ml soy sauce • 10 ml mirin

• 5 g salt

Garnish

blanched slice of carrot, bokchoy, shrimp, shiitake and enoki

Method

Prepare the egg mixture.

In a bowl, lightly beat the eggs without creating too many bubbles.

Add dashi, soy sauce, mirin and salt to the beaten eggs. Mix gently until combined.

Assemble

Strain the egg mixture through a fine sieve to remove any lumps or air bubbles. This ensures a smooth texture. Pour the strained egg mixture over the fillings in each cup, filling about 3/4 full.

To steam the chawanmushi, cover each cup with aluminum foil to prevent water from dripping into the custard.

Prepare a steamer and bring the water to a gentle simmer.

Place the cups in the steamer and steam on low heat for about 15-20 minutes, or until the custard is set. To check, insert a toothpick into the centre; if it comes out clean, the custard is ready.

Serve

Garnish each chawanmushi with a blanched slice of carrot, bokchoy, shrimp, shiitake and enoki.

Serve hot as an appetiser or a light main course.