Chawanmushi

Ingredients

Quantities for 4 servings.

• 3 piece Eggs
• 480 ml Dashi
• 2 tsp Light soy sauce
• 1 tsp Mirin
• 8 piece Prawns
• 100 g Chicken breast
• 4 piece Shiitake mushrooms
• 4 slice Kamaboko fish cake
• 10 g Mitsuba or coriander
• 1 pinch Salt

Method

1. Beat the eggs with chopsticks without raising foam; the movement should cut rather than whip.
2. Add the cooled dashi, soy, mirin and salt and stir without whisking.
3. Strain the mixture twice through a fine sieve; that is the only route to smoothness.
4. Divide the prawn, a piece of chicken, a mushroom and a slice of kamaboko between the cups.
5. Pour in the custard, lift any bubbles off the surface with a spoon and cover with foil.
6. Steam gently for fifteen minutes with the steamer lid propped open a centimetre.
7. Test with a skewer: the liquid that rises should run clear. Scatter with herbs and serve hot.