Japanese Chawanmushi with Truffled Edamame

Ingredients

• 4 Eggs
• 2 cups Dashi Stock
• 100 g Chicken Thigh
• 0.5 cup Edamame (shelled)
• 1 tsp Truffle Oil
• 1 tbsp Mirin
• 0.5 tsp Salt

Instructions

1. 1

   Whisk eggs gently with dashi, mirin, and salt, avoiding any foam or bubbles.

2. 2

   Strain the mixture through a fine-mesh sieve twice.

3. 3

   Place small pieces of raw chicken and edamame at the bottom of four ceramic cups.

4. 4

   Pour the egg mixture over the back of a spoon into the cups to prevent bubbles.

5. 5

   Cover cups with foil and steam on low heat for 15-20 minutes until just set but still jiggly.

6. 6

   Drizzle with truffle oil before serving.