Japanese Chawanmushi with Dashi-Poached Chicken

Ingredients

• 4 large Eggs
• 2 cups Dashi Stock
• 1 teaspoon Soy Sauce (Tamari)
• 100 grams Chicken Breast
• 4 sliced Shiitake Mushrooms
• 0.5 cup Spinach

Instructions

1. 1

   Whisk eggs gently to avoid bubbles and combine with cooled dashi and tamari.

2. 2

   Strain the egg mixture through a fine-mesh sieve twice for maximum silkiness.

3. 3

   Place small pieces of chicken and mushroom at the bottom of four heat-proof cups.

4. 4

   Pour egg mixture over the fillings and cover cups tightly with foil.

5. 5

   Steam on very low heat for 15-20 minutes until the custard jiggles slightly.

6. 6

   Garnish with blanched spinach and serve immediately.