Japanese Chawanmushi Savory Egg Custard

Ingredients

• 3 large eggs
• 2 cups dashi stock
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1 teaspoon salt

• 8 pieces shrimp, peeled and deveined
• 4 pieces shiitake mushrooms, sliced
• 2 pieces kamaboko or fish cake, sliced
• 8 pieces ginkgo nuts, canned or boiled

1. 01
   In a mixing bowl, gently beat the eggs until the yolks and whites are fully combined, taking care not to create bubbles.
2. 02
   Add the dashi stock, soy sauce, mirin, and salt to the beaten eggs, and mix until well combined.
3. 03
   Strain the egg mixture through a fine sieve into a jug to remove any clumps and bubbles.
4. 04
   Prepare four small heatproof cups or ramekins. Evenly distribute the shrimp, shiitake mushrooms, kamaboko, and ginkgo nuts among the cups.
5. 05
   Pour the egg mixture into each cup, filling them to about 3/4 full, ensuring that the ingredients are submerged.
6. 06
   Cover each cup with aluminum foil to prevent water from dripping in during steaming.
7. 07
   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. 08
   Carefully remove the cups from the steamer. Allow them to cool slightly before serving.
9. 09
   Garnish with a small sprig of parsley or mitsuba, if desired, and serve warm.