Chawan Mushi

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 prepare 4 chawan mushi serving cups. if serving cups with lids are not available, use tea cup covered with aluminum foil.
• 2 divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
• 3 pour in egg mixture.
• 4 fill a double-boiler pan (mushiki) half full with water.
• 5 when water comes to a boil, place cups in to steam.
• 6 cover with cheesecloth, place lid slightly off so that steam can escape.
• 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 insert bamboo stick to check readiness. if clear liquid rises chawan mushi is ready.
• 9 take cups out of steamer. top with mitsuba and yuzu, re-cover.
• 10 chawan mushi is served chilled in summer, hot in winter.