Chawan Mushi, Japanese Savory Steamed Custard

• 1 tablespoon peanut oil
• 3 large Napa cabbage leaves, green parts thinly shredded, white parts finely chopped
• 3 fresh oyster mushrooms, trimmed and thinly sliced
• 2 scallions, trimmed and thinly sliced
• 1 teaspoon salt
• 1 1/2 cups Chicken Broth
• 1 1/2 teaspoons low-sodium soy sauce
• 1/2 teaspoon sugar
• 4 large eggs, beaten
• 5 small celery leaves from the tender, inner ribs, for garnish
• 5 teaspoons tobiko (flying fish) roe (optional), for garnish

1. Pour 1 cup water into the pressure cooker and set a trivet in it.
2. Use five 6-ounce ramekins, not greased (its not necessary because the custards dont get unmolded),
3. Heat the oil together with the cabbage, oyster mushrooms, scallions, and salt in a skillet over medium-high heat until beginning to wilt, 2 to 3 minutes.
4. Stir in the broth, soy sauce, and sugar.
5. Remove from the heat, add the eggs, and whisk to mix.
6. Divide the mixture among the ramekins.
7. Cover each with foil, pinching around the edges to seal.
8. Set 3 of them on the trivet.
9. Place a second trivet on top and set the remaining 2 ramekins on it.
10. Lock on the lid and bring to pressure over high heat, about 4 minutes.
11. Reduce the heat to medium and cook for 8 minutes.
12. Remove from the heat and let sit for 6 minutes to finish cooking.
13. With the steam vent pointed away from your face, gently release any remaining pressure.
14. Carefully remove the lid and let sit another 5 minutes.
15. Using 2 thick terry doth kitchen towels, lift out the ramekins.
16. Remove the foil.
17. Tuck a celery leaf in the top of each custard and place a dollop of the caviar alongside, if desired.
18. Serve right away.

peanut oil, cabbage, oyster mushrooms, scallions, salt, chicken broth, soy sauce, sugar, eggs, celery

Taken from www.cookstr.com/recipes/chawan-mushi-japanese-savory-steamed-custard (may not work)