Chawanmushi (Savory Egg Custard)

Method

1. 1
   • water 5 dl
   • dashi granules 1 tsp
   • soy sauce 1 tbsp
   • mirin 1 tbsp
   • salt ½ tsp

   Make the dashi base — Whisk the dashi granules and salt into the water until dissolved, then whisk in the soy sauce and mirin.

2. 2
   • egg 4
   • dashi granules 1 tsp

   Strain the egg mixture — Beat the eggs gently without creating foam, then strain in the dashi mixture and whisk to combine smoothly.

3. 3
   • egg 4
   • shiitake mushroom 4
   • shrimp 8

   Fill the cups — Divide the shiitake and shrimp among four small heatproof cups, then pour the egg mixture over them, straining out any bubbles.

4. 4

   Steam until just set — Cover each cup with foil and steam over low heat for 15 minutes until just set with a slight wobble in the centre.

   ⏱15 min
5. 5
   • spring onion 4

   Garnish and serve warm — Scatter with spring onion and serve the custards warm, straight from their cups.