Chawanmushi
Serves 4
Ingredients
Method
4 Eggs
600 ml Dashi Broth
2 tbsp Soy Sauce
1 tbsp Mirin
4 Ginkgo Nuts
4 Shiitake Mushrooms, Sliced
4 Slices of Kamaboko Fish Cake
Beat the eggs in a bowl, but try not to create too many bubbles.
Add the dashi broth, soy sauce, and mirin, and stir to combine.
Strain the mixture through a fine mesh strainer.
Place a ginkgo nut, a slice of mushroom, and a slice of kamaboko in each of four heatproof cups or ramekins.
Pour the egg mixture over the ingredients in the cups.
Place the cups in a steamer and steam for about 15 minutes, or until the custard is set.
Serve the chawanmushi hot.