茶碗蒸Chawanmushi (Steamed Egg Custard)

Prep 15 min·Cook 15 min

1. 1You're here
   Step 1.

   Toss the chicken with a few drops of soy and divide the chicken, prawns and shiitake between four heatproof cups or ramekins (about 180 ml).

   80 g Chicken thigh, skinless, cut into small pieces4 Raw king prawns, peeled2 Fresh shiitake, sliced

   Knife work
2. 2
   Step 2.

   Gently beat the eggs without making foam. Stir in the cooled dashi, soy, mirin and salt.

   3 Eggs450 ml Dashi (Kombu and Bonito Stock)1 tsp Japanese soy sauce1 tsp Mirin¼ tsp Salt

   Wok-chan's tip鑊仔貼士

   The ratio is 1 part egg to 3 parts dashi: any less dashi and it's firm, any more and it won't set.
3. 3
   Step 3.

   Strain the custard through a fine sieve into a jug, then pour it over the fillings. Skim off any bubbles with a spoon.

   3 Eggs

4. 4
   Step 4.

   Cover each cup with foil or a lid. Steam over a gentle simmer for 2 minutes on high, then turn the heat to low and steam for 10–12 minutes, until set but still wobbly in the middle.

   3 Eggs

   12 minSteamCustard / setting

   Wok-chan's tip鑊仔貼士

   Wedge a chopstick under the steamer lid to let steam escape; too fierce a heat makes holes like a sponge.
5. 5
   Step 5.

   Check with a skewer: clear liquid means it's done. Top with spring onion and serve hot, with a spoon.

   1 stalk Spring onion tops, finely sliced (or mitsuba)