Savory Steamed Egg Custard with Ginger-Soy Pork and Shiitake

Ingredients

• 4 pieces Large eggs
• 2 cups Dashi stock (kombu and bonito based)
• 150 grams Ground pork
• 4 pieces Shiitake mushrooms, sliced
• 1 tablespoon Fresh ginger, minced
• 2 tablespoons Soy sauce (Tamari for gluten-free)
• 1 tablespoon Sake
• 2 stalks Green onions, thinly sliced
• 0.5 teaspoon Sea salt
• 1 tablespoon Vegetable oil

Instructions

1. 1

   In a large bowl, gently whisk the eggs without creating too many bubbles. Slowly pour in the cooled dashi stock, 1 tablespoon of soy sauce, and salt. Strain the mixture through a fine-mesh sieve into a pitcher to ensure a silky texture.

2. 2

   Divide the sliced shiitake mushrooms into four heat-proof ramekins or chawanmushi cups. Pour the egg mixture over the mushrooms until the cups are 3/4 full. Cover each cup tightly with aluminum foil or a lid.

3. 3

   Place the cups in a steamer basket over boiling water. Reduce heat to low and steam for 15-20 minutes until the custard is set but still has a slight jiggle in the center.

4. 4

   While the custard steams, heat vegetable oil in a wok or skillet over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spatula.

5. 5

   Stir in the minced ginger and the remaining soy sauce and sake. Cook for another 3-5 minutes until the liquid has mostly evaporated and the pork is fragrant. Remove from heat.

6. 6

   Once the custards are done, carefully remove them from the steamer. Top each custard with a generous spoonful of the ginger-soy pork and garnish with fresh green onions. Serve immediately.