Japanese Chawanmushi with Pork Belly

Ingredients

• 4 large Eggs
• 2 cups Dashi Stock
• 1 tsp Soy Sauce (Tamari)
• 4 oz Pork Belly
• 4 pieces Shiitake Mushrooms
• 1 tsp Mirin

Instructions

1. 1

   Slow-braise the pork belly in soy and ginger until tender; dice into small pieces.

2. 2

   Whisk eggs gently with dashi, soy sauce, and mirin, avoiding bubbles.

3. 3

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

4. 4

   Place pork and mushrooms in the bottom of four ceramic cups.

5. 5

   Pour egg mixture over the top and cover cups with foil.

6. 6

   Steam on very low heat for 15-20 minutes until the custard is barely set.