Chawanmushi

Ingredients

• 3eggs
• 1 7/8 cupsdashi stock, cooled
• 2 tspsoy sauce
• 1 tspmirin
• 3 1/2 ozraw prawns, peeled
• 2 ozshiitake mushrooms, thinly sliced
• 1spring onions, finely sliced
• 1/2 tspsea salt

Method

1. 1

   Beat the eggs without whipping air into them, stir in the cooled dashi, soy sauce, mirin and salt, then pass the mixture through a fine sieve twice.

2. 2

   Divide the prawns and shiitake between four small lidded cups or ramekins, then pour the strained custard over them and skim off any foam with a spoon.

3. 3

   Cover the cups with foil, set them in a steamer over water at a bare simmer, and wedge the steamer lid slightly open so the temperature stays below boiling.

4. 4

   It is done when a skewer pushed into the centre comes out clean and the liquid that rises is clear rather than cloudy. Scatter with spring onion and serve warm.