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 cup sliced green onions

Method

1. 01
   In a mixing bowl, gently beat the eggs until the whites and yolks are just combined; avoid creating bubbles.
2. 02
   Gradually add the warm dashi stock to the beaten eggs, stirring gently to combine.
3. 03
   Stir in the soy sauce, mirin, and salt to the egg mixture. Mix well but gently.
4. 04
   Strain the egg mixture through a fine sieve into a clean bowl to ensure a smooth texture.
5. 05
   Divide the shiitake mushroom slices among four small heatproof cups or bowls.
6. 06
   Pour the strained egg mixture over the mushrooms in each cup, filling them about three-quarters full.
7. 07
   Cover each cup with aluminum foil or a lid to prevent water from entering during steaming.
8. 08
   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. 09
   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.