Silky Japanese Chawanmushi with Shiitake Mushrooms

Ingredients

• 4 large eggs
• 2 cups dashi stock warm
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 4 medium shiitake mushrooms sliced
• 1 teaspoon salt
• 1/4 cup sliced green onions

Instructions

1. 1 In a mixing bowl, gently beat the eggs until the whites and yolks are just combined; avoid creating bubbles.
2. 2 Gradually add the warm dashi stock to the beaten eggs, stirring gently to combine.
3. 3 Stir in the soy sauce, mirin, and salt to the egg mixture. Mix well but gently.
4. 4 Strain the egg mixture through a fine sieve into a clean bowl to ensure a smooth texture.
5. 5 Divide the shiitake mushroom slices among four small heatproof cups or bowls.
6. 6 Pour the strained egg mixture over the mushrooms in each cup, filling them about three-quarters full.
7. 7 Cover each cup with aluminum foil or a lid to prevent water from entering during steaming.
8. 8 Place the cups in a steamer, ensuring they are level, and steam over low heat for about 20-25 minutes or until the custard is set.
9. 9 Check for doneness by inserting a toothpick into the center; it should come out clean.
10. 10 Remove the cups from the steamer and let them cool slightly. Garnish with sliced green onions before serving.