Chawan Mushi

• 3 eggs
• 500 ml dashi (ichiban-dashi)
• 1/2 teaspoon salt
• 1/2 teaspoon lightly flavored soy sauce
• 50 g chicken meat
• 4 shrimp
• 50 g shimeji mushrooms
• 4 slices kamaboko
• 1/2 stalk mitsuba (trefoil)

1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
3. Pour in egg mixture.
4. Fill a double-boiler pan (mushiki) half full with water.
5. When water comes to a boil, place cups in to steam.
6. Cover with cheesecloth, place lid slightly off so that steam can escape.
7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
10. Chawan mushi is served chilled in summer, hot in winter.

eggs, salt, lightly flavored soy sauce, chicken meat, shrimp, mushrooms, kamaboko, stalk

Taken from www.food.com/recipe/chawan-mushi-300029 (may not work)