Chawanmushi

🔥 Prep

• Crack the 2 pcs eggs into a bowl and whisk lightly until just combined.
• Measure out 300 ml dashi and set aside.
• Peel and devein the 2 pcs shrimp, then pat dry.
• Remove stems from the 2 pcs shiitake mushrooms and slice thinly.

🔥 Cook

• 1. Whisk the eggs and dashi together, then pass the mixture through a fine sieve into a jug to remove any bubbles.
• 2. Divide the shrimp and sliced shiitake evenly among 4 small heatproof cups (ramekins).
• 3. Pour the egg‑dashi mixture over the ingredients in each cup, filling to about three‑quarters full.
• 4. Cover each cup loosely with aluminum foil or a lid.
• 5. Place the cups in a steamer over simmering water and steam on low heat for 12 minutes.
• 6. Check the custard; if it is not fully set, continue steaming for an additional 3‑5 minutes until the surface is just firm and springs back lightly when touched.
• 7. Remove the cups from the steamer and let them rest for 2 minutes before serving.

🔥 Serve

• Garnish each chawanmushi with a small sprig of mitsuba or a few sliced scallions for color.
• Serve warm as an appetizer alongside a bowl of steamed white rice and a side of pickled vegetables (tsukemono).
• Optionally drizzle a few drops of soy sauce or yuzu kosho for extra flavor.