Chawan Mushi（Japanese Steamed Egg Custard）

Ingredients

[Serves 2]

01

Prepare premium dashi by adding the dashi packet to water in a pot and bringing to a boil. Once it boils, simmer on medium heat for 7 minutes, then squeeze and remove the dashi bag, then let the dashi cool.

02

Combine the premium dashi broth and light soy sauce.

03

Crack the egg into a bowl, beat it, and mix it with the broth from step 2.

04

Strain the egg mixture through a sieve to make it smooth.

05

Coat the chopped chicken thigh and shrimp with a tablespoon of soy sauce and discard excess soy sauce. Then place them into 4 heat-proof containers. Ceramic cups or mugs are recommended. 

06

Pour the egg mixture from step 4 into the containers. Add sliced shiitake mushroom and mitsuba on top.

07

Make a water bath for the cups boiling water in a pot to a height that reaches half of the containers, then place the containers in it.

08

Cover the pot with a lid and steam on high heat for 2 minutes.

09

After 2 minutes check that the surface has set. Offset the lid and steam on low heat for 5 more minutes.