Chawanmushi

Ingredients

• 3 large eggs
• 1 1/2 cups dashi stock, cooled
• 1 tsp light soy sauce
• 1 tsp mirin
• 1/4 tsp salt
• 4 medium shrimp, peeled and deveined
• 2 oz boneless chicken thigh, cut into small bite-sized pieces
• 4 fresh shiitake mushrooms, stems removed and quartered
• 4 slices kamaboko (fish cake)
• 4 mitsuba sprigs or watercress leaves
• 4 ginkgo nuts (optional)
• 1 tsp sake for marinating

Instructions

1. Marinate the chicken pieces in sake for 10 minutes. Blanch the shrimp in boiling water for 30 seconds, then drain and set aside.
2. In a large bowl, gently beat the eggs without creating foam. Add the cooled dashi, soy sauce, mirin, and salt. Whisk gently to combine, then strain the mixture through a fine-mesh sieve to ensure a smooth custard.
3. Divide the chicken, shrimp, shiitake mushrooms, kamaboko, and ginkgo nuts evenly among four chawanmushi cups or heatproof teacups. Pour the egg mixture over the ingredients, filling each cup about three-quarters full.
4. Cover each cup tightly with plastic wrap or aluminum foil. Place cups in a steamer with water already at a gentle simmer. Steam on medium-low heat for 20-25 minutes until the custard is just set but still jiggles slightly in the center.
5. Remove cups from steamer and carefully remove the covers. Garnish each with a sprig of mitsuba. Serve immediately while warm.