Seriously Asian: Chawan Mushi Recipe

• 2 1/2 cups dashi
• 1 Tablespoon soy sauce
• 1 teaspoon mirin
• 1/2 teaspoon salt
• 3 eggs
• Cheesecloth, for straining
• Half of a package of enokitake
• 4 fresh shitake mushrooms
• 4 raw shrimp, shelled and deveined
• 4 ounces boned chicken thigh

1. Beat the eggs lightly, then add the rest of the ingredients for the custard. Strain the mixture though a strainer fitted with one layer of cheesecloth.
2. Preheat a steamer over high heat. Have ready 4 bowls or lidded cups.
3. Place your choice of additions into the bottom of the cups or bowls.
4. For the enokitake: heat a heavy skillet and pour in a splash of olive oil or vegetable oil. Saute the enokitake in the skillet until golden brown, adding a bit of soy sauce or salt to taste. The mushrooms will exude quite a bit of liquid; let the liquid cook off for a few minutes as you brown the mushrooms.
5. Pour the liquid into the bowls or cups and cover with saran wrap or fitted lids.
6. Place the covered cups in the preheated steamer over high heat. When the surface turns white, about 3 to 5 minutes, reduce the heat to medium-low and steam for a further 15 minutes.
7. Test the custard by inserting a bamboo skewer or toothpick into the center. The custard is done when the liquid runs clear. The surface of the custard should be slick and moist.
8. Serve hot or chilled in the cup.

dashi, soy sauce, mirin, salt, eggs, cheesecloth, enokitake, shitake mushrooms, shrimp, chicken thigh

Taken from www.seriouseats.com/recipes/2009/11/seriously-asian-chawan-mushi.html (may not work)