Chawanmushi (Savory Egg Custard)

茶碗蒸し

Ingredients

4 eggs 2 cups dashi 1 tsp soy sauce ½ tsp salt 4 shrimp 4 ginkgo nuts 4 slices kamaboko 4 mitsuba leaves 4 shiitake mushrooms

Detail Steps and Procedure

1. **Egg Mixture:** Gently beat eggs without creating foam. Combine with dashi, soy sauce, salt. Strain through fine sieve 3 times. [CRITICAL: Straining removes chalaza and ensures silky texture] [PREP: Soak shiitake in warm water 10 minutes, slice decoratively]

2. **Assembly:** Place 1 shrimp, 1 ginkgo nut, 1 kamaboko slice, 1 shiitake in each cup. Pour egg mixture through strainer to 90% full. [TECHNIQUE: Use ladle to pour against side of cup to minimize bubbles]

3. **Steaming:** Cover each cup with foil or lid. Place in steamer over gently boiling water (85°C/185°F). Steam 12-14 minutes until set but still jiggly in center. [CRITICAL: Maintain steady low steam – boiling creates bubbles]

4. **Finishing:** Insert toothpick – clear liquid means done. Garnish with mitsuba. [SERVE: Warm or room temperature. STORE: Refrigerate 1 day. Reheat in steamer 5 minutes.]

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