Japanese Chawanmushi Savory Egg Custard

Ingredients

Instructions

1. 1 In a mixing bowl, gently beat the eggs until the yolks and whites are fully combined, taking care not to create bubbles.
2. 2 Add the dashi stock, soy sauce, mirin, and salt to the beaten eggs, and mix until well combined.
3. 3 Strain the egg mixture through a fine sieve into a jug to remove any clumps and bubbles.
4. 4 Prepare four small heatproof cups or ramekins. Evenly distribute the shrimp, shiitake mushrooms, kamaboko, and ginkgo nuts among the cups.
5. 5 Pour the egg mixture into each cup, filling them to about 3/4 full, ensuring that the ingredients are submerged.
6. 6 Cover each cup with aluminum foil to prevent water from dripping in during steaming.
7. 7 Place the cups into a steamer over medium-low heat. Steam for 20-25 minutes, or until the custard is set but still slightly wobbly in the center.
8. 8 Carefully remove the cups from the steamer. Allow them to cool slightly before serving.
9. 9 Garnish with a small sprig of parsley or mitsuba, if desired, and serve warm.