Foolproof Basic Chawanmushi

• 2 Eggs
• 4 Dried shiitake mushrooms
• 100 grams Chicken tender or chicken breast
• 1/4 log Kamaboko
• 8 sprigs Mitsuba
• 4 medium-sized Shrimp
• 1 tsp Salt
• 1 tsp Usukuchi soy sauce
• 1 tsp Mirin
• 400 ml Japanese dashi stock

1. Rehydrate the dried shiitake mushrooms.
2. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake.
3. Devein the shrimps, then boil them and remove the shells.
4. Blanch the mitsuba and tie the stems together in a knot.
5. In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock.
6. Add the seasoning.
7. Let it cool down.
8. Break the eggs into a bowl and beat gently without creating bubbles.
9. Add the dashi made in Step 3 and mix.
10. Strain the mixture.
11. Put the chicken, kamaboko, and shiitake mushrooms into the bowls.
12. Add the egg mixture until the bowls are about 60% full.
13. Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer.
14. First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes.
15. Remove the lids from the bowls and place the mitsuba and shrimp on top.
16. Return the lids and leave for about a minute.

eggs, shiitake mushrooms, chicken tender, kamaboko, shrimp, salt, soy sauce, mirin

Taken from cookpad.com/us/recipes/152410-foolproof-basic-chawanmushi (may not work)