Chawanmushi

Ingredients

• •3 eggs
• •1.5 cups dashi
• •1 tbsp soy sauce (preferably light/usukuchi)
• •1 tbsp mirin
• •1/4 tsp salt
• •4 shrimp, peeled and deveined
• •1 small chicken thigh, thinly sliced into small pieces
• •4 shiitake mushrooms, sliced
• •A few mitsuba or baby spinach leaves, for garnish

Steps

1. 1.Beat the eggs gently without creating foam, then whisk in the dashi, soy sauce, mirin, and salt.
2. 2.Strain the egg mixture through a fine sieve into a pitcher - this straining step is what gives chawanmushi its signature silky, bubble-free texture.
3. 3.Divide the shrimp, chicken, and shiitake mushrooms among 4 heatproof cups or small bowls.
4. 4.Pour the strained egg mixture over the ingredients, filling each cup about 80% full.
5. 5.Cover each cup with foil or a lid and set them in a steamer or a pot fitted with a rack, with water reaching about halfway up the sides of the cups.
6. 6.Steam over very low heat with the lid slightly ajar for 15-20 minutes, until just set but still trembling in the center - steaming on high heat makes the custard turn porous and rubbery instead of silky.
7. 7.Garnish each cup with a mitsuba or spinach leaf and serve hot, directly from the cup.