Prawn Chawanmushi

• 3/4 teaspoon dashi granules
• 2 1/2 cups water
• 3/4 teaspoon salt
• 1 1/2 teaspoons soy sauce
• 1 tablespoon mirin
• 4 prawns shelled, cleaned, and cut into pieces
• 4 large eggs

1. In a saucepan, bring dashi granules, water, salt, soy sauce and mirin to boil. Remove from heat and let cool.
2. In a bowl, use a fork to carefully break up eggs with the dashi stock, then pass through a strainer.
3. Pour into 4 to 6 steaming cups, depending on the size of your steaming cup. You can also use a tea cup.
4. Pour water into pot and place steamer inside. The water should reach just below the steamer. When water in the steamer starts to boil, turn off heat.
5. Place cups on the steamer, place prawns in cups and pour in egg liquid.
6. Cover lid with a muslin cloth or cover cups with a piece of aluminum foil and bring to boil at high heat for 3 mins, then adjust to medium heat and steam for about 7 mins or until eggs are just set.
7. Occasionally, loosen steamer lid slightly to allow steam to escape.

dashi granules, water, salt, soy sauce, mirin, prawns, eggs

Taken from www.yummly.com/recipe/Prawn-Chawanmushi-1668840 (may not work)