Chawanmushi with Dashi Custard and Seasonal Toppings

Ingredients

• 3 large Eggs
• 2 cups (480 ml) Kombu dashi (or dashi powder dissolved in water)
• 1 tablespoon Usukuchi soy sauce (light soy sauce)
• 1 tablespoon Mirin
• 1 tablespoon Sake
• 1/4 teaspoon Salt
• 6 medium Shrimp, peeled and deveined
• 80 g Boneless chicken thigh, bite-sized pieces
• 6 Gingko nuts (shelled)(optional)
• 4 sprigs Mitsuba (or Italian parsley)(optional)
• 2 Shiitake mushrooms, sliced(optional)

Instructions

1. 1

   Make the dashi: if using kombu, soak a 4-inch piece in 2 cups cold water for 15 minutes, then heat gently and remove just before boiling (about 10 minutes). If using dashi powder, dissolve it in warm water. Cool to room temperature.

2. 2

   Prep the toppings: blanch the shrimp in salted water for 1 minute until pink, pat dry. Season chicken pieces with a drop of sake and steam or poach for 5 minutes until cooked through. Slice shiitake and cut mitsuba into 1-inch pieces.

3. 3

   Whisk the eggs gently in a bowl without incorporating air. Strain the mixture of dashi, usukuchi soy sauce, mirin, sake, and salt through a fine sieve into the eggs, then strain the egg-dashi mixture once more for a silky texture.

4. 4

   Divide the shrimp, chicken, shiitake, and gingko nuts between two heatproof cups or ramekins, then pour the strained custard over them, leaving a little headspace. Skim any bubbles from the surface.

5. 5

   Cover each cup with foil or a small lid. Place cups in a pan with 1 inch of hot (not boiling) water, cover the pan, and steam over the lowest heat for 18-20 minutes until just set — a skewer inserted should release clear liquid, not cloudy.

6. 6

   Rest for 2 minutes, garnish with mitsuba on top, and serve warm in the cups with small spoons.