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

Method

1. 01
   In a bowl, beat the eggs gently, avoiding creating too much foam.
2. 02
   Add dashi stock, soy sauce, and mirin to the eggs, and mix well.
3. 03
   Strain the mixture through a fine sieve to ensure a smooth texture.
4. 04
   Place shrimp, shiitake mushrooms, and ginkgo nuts at the bottom of four heatproof cups.
5. 05
   Carefully pour the egg mixture into each cup over the ingredients.
6. 06
   Cover each cup with a lid or aluminum foil to prevent water from entering.
7. 07
   Set up a steamer and bring water to a gentle boil, then reduce to low heat.
8. 08
   Steam the custards for about 15-20 minutes, or until the surface is firm and a skewer inserted comes out clean.
9. 09
   Remove from the steamer and let them cool slightly before serving.
10. 10
    Garnish with chopped green onion before serving.