Chawanmushi with Shrimp and Shiitake

What you need

• 3 large eggs
• 450 ml (scant 2 cups) dashi, cooled to room temperature
• 1 tsp mirin
• 1 tsp light soy sauce
• 1/2 tsp salt
• 4 medium shrimp, peeled and deveined
• 2 shiitake mushrooms, stems removed, thinly sliced
• 1 scallion, thinly sliced

Method

Restated from the original video

1. 1

   Beat the eggs gently with a fork, keeping foam to a minimum.

2. 2

   Stir in the dashi, mirin, light soy sauce and salt.

3. 3

   Strain the mixture through a fine mesh sieve into a pitcher and skim off any bubbles.

4. 4

   Divide the shrimp and shiitake among four heatproof cups of about 180 ml (6 fl oz).

5. 5

   Pour in the egg mixture and cover each cup with foil.

6. 6

   Pour 2-3 cm (1 in) of water into a wide pot and bring to a boil. Set the cups on a rack or folded towel in the pot.

7. 7

   Cover with the lid slightly ajar, turn the heat to low and steam until just set, 12-15 min. The custard should wobble and a skewer should release clear juices, not milky ones.

8. 8

   Top with the scallion and serve hot, in the cups.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.