Japanese Chawanmushi Steamed Egg Custard

Ingredients

• 3 large eggs
• 2 cups dashi stock
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 4 pieces shrimp peeled and deveined
• 4 slices shiitake mushrooms
• 8 pieces ginkgo nuts cooked
• 1 tablespoon chopped green onion

Instructions

1. 1 In a bowl, beat the eggs gently, avoiding creating too much foam.
2. 2 Add dashi stock, soy sauce, and mirin to the eggs, and mix well.
3. 3 Strain the mixture through a fine sieve to ensure a smooth texture.
4. 4 Place shrimp, shiitake mushrooms, and ginkgo nuts at the bottom of four heatproof cups.
5. 5 Carefully pour the egg mixture into each cup over the ingredients.
6. 6 Cover each cup with a lid or aluminum foil to prevent water from entering.
7. 7 Set up a steamer and bring water to a gentle boil, then reduce to low heat.
8. 8 Steam the custards for about 15-20 minutes, or until the surface is firm and a skewer inserted comes out clean.
9. 9 Remove from the steamer and let them cool slightly before serving.
10. 10 Garnish with chopped green onion before serving.