Chawan Mushi

Ingredients

• 3 eggs
• 500 ml dashi (ichiban-dashi)
• 1/2 teaspoon salt
• 1/2 teaspoon lightly flavored soy sauce
• 50 g chicken meat
• 4 shrimp
• 50 g shimeji mushrooms
• 4 slices kamaboko
• 1/2 stalk mitsuba (trefoil)

Directions

1. 1

   Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.

2. 2

   Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.

3. 3

   Pour in egg mixture.

4. 4

   Fill a double-boiler pan (mushiki) half full with water.

5. 5

   When water comes to a boil, place cups in to steam.

6. 6

   Cover with cheesecloth, place lid slightly off so that steam can escape.

7. 7

   Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.

8. 8

   Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.

9. 9

   Take cups out of steamer. Top with mitsuba and yuzu, re-cover.

10. 10

    Chawan mushi is served chilled in summer, hot in winter.