Classic Chawanmushi (Japanese Steamed Egg Custard)

Instructions

1. 1

   In a mixing bowl, gently beat the 4 large eggs. Avoid creating too many bubbles.

2. 2

   Add 480 ml dashi stock, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon salt to the eggs. Mix gently until well combined.

3. 3

   Strain the egg mixture through a fine sieve into another bowl to ensure a smooth custard.

4. 4

   Prepare 4 small heatproof cups or ramekins. Evenly divide the diced cooked chicken breast, sliced shiitake mushrooms, cooked shrimp, and sliced kamaboko among the cups.

5. 5

   Pour the strained egg mixture gently over the ingredients in each cup, filling them almost to the top.

6. 6

   Remove any bubbles on the surface with a spoon or by gently tapping the cups.

7. 7

   Cover each cup with aluminum foil to prevent water from dripping onto the custard.

8. 8

   Prepare a steamer with simmering water. Place the cups in the steamer and steam over low heat for 15–20 minutes, or until the custard is just set. Do not let the water boil vigorously.

9. 9

   Check doneness by inserting a toothpick into the center; it should come out clean.

10. 10

    Remove the cups from the steamer and let them cool slightly. Garnish each with chopped green onion before serving.

11. 11

    Serve the chawanmushi warm and enjoy this delicate Japanese steamed egg custard.