Name: Chawanmushi (Savory Egg Custard)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 whole Large eggs; 1.5 cups Dashi stock; 1.5 tsp Soy sauce; 1 tsp Mirin; 2 oz Chicken thigh, small cubes; 4 pieces Shrimp, peeled and deveined; 2 pieces Shiitake mushrooms, sliced; 1 tbsp Mitsuba or chopped scallions for garnish

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Large eggs	3 whole	95	8g	1g	6g
Dashi stock	1.5 cups	30	4g	1g	1g
Soy sauce	1.5 tsp	3	1g	0g	0g
Mirin	1 tsp	4	0g	1g	0g
Chicken thigh, small cubes	2 oz	62	5g	0g	5g
Shrimp, peeled and deveined	4 pieces	2	0g	0g	0g
Shiitake mushrooms, sliced	2 pieces	1	0g	0g	0g
Mitsuba or chopped scallions for garnish	1 tbsp	1	0g	0g	0g

Directions

Step 1
Prepare the fillings: cut chicken into small cubes, peel shrimp, slice shiitake mushrooms. Divide fillings among 2-3 heatproof teacups or chawanmushi bowls.
Step 2
In a bowl, whisk eggs gently. In another bowl, combine dashi stock, soy sauce, and mirin. Gradually add the dashi mixture to the beaten eggs, whisking constantly until well combined.
Step 3
Strain the egg mixture through a fine-mesh sieve to remove any lumps or air bubbles, ensuring a silky smooth custard.
Step 4
Carefully pour the strained egg mixture over the fillings in the teacups/bowls. Fill almost to the top.
Step 5
Prepare a steamer. Place the teacups in the steamer. Cover the cups with foil or their lids (if available). Steam over medium-low heat for 15-20 minutes, or until just set but still wobbly in the center.
Step 6
Remove from steamer. Garnish with mitsuba or chopped scallions. Serve warm.