Chawanmushi

INGREDIENTS

• 2 Egg
• 300ml Dashi
• 1 tsp Soy Sauce
• 1 tsp Mirin
• 0.5 tsp Salt
• 100g Chicken Thigh
• 1 Shiitake Mushroom
• 1 Spring Onion

STEPS

1. 1

   Prepare the dashi, then cool it to lukewarm. Cut 100g of chicken thigh into small bite-sized pieces. Clean the chicken area, utensils, and cutting board with hot soapy water, and keep the raw chicken separate from ready-to-eat ingredients.

2. 2

   Place the chicken pieces in a small saucepan with enough water to cover. Bring to a gentle simmer and poach for 5 minutes, until opaque throughout and the juices run clear. Drain and set aside on a clean plate. Wash the saucepan and utensils before reuse.

   ⏱ 5 min

3. 3

   Slice 1 shiitake mushroom and 1 spring onion. Divide the cooked chicken, mushroom, and spring onion among four heatproof cups or bowls.

4. 4

   Whisk 2 eggs until blended without incorporating much air. Stir in 300ml of dashi, 1 tsp of soy sauce, 1 tsp of mirin, and 0.5 tsp of salt. Strain the mixture through a fine sieve into a jug.

5. 5

   Pour the egg mixture gently into the cups, leaving about 1 cm of space at the top. Cover each cup with foil or a heatproof lid.

6. 6

   Set the cups in a steamer over gently simmering water. Steam covered over low heat for 5 minutes, then reduce the heat to very low and steam for 15 to 18 minutes more, until the custard is just set with a slight tremble in the center and a skewer inserted near the center releases clear liquid.

   ⏱ 5 min

7. 7

   Turn off the heat and leave the covered cups in the steamer for 2 minutes. Serve immediately, taking care because the cups and custard are hot.

   ⏱ 2 min