Make Your Own Chawanmushi, a Steamed Japanese Savory Egg Custard

Name: Make Your Own Chawanmushi, a Steamed Japanese Savory Egg Custard
Ingredients: 3 eggs; 2 cups dashi soup stock, cooled; 1/2 teaspoon salt; 1 teaspoon soy sauce; 1 teaspoon sugar; 1 teaspoon sake; 1/4 pound boneless, skinless chicken thigh (cut into bite-sized pieces); 1/4 enoki mushrooms, chopped, or 4 shiitake mushrooms (stems removed and thinly sliced); 8 slices kamaboko or narutomaki fish cakes

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Make Your Own Chawanmushi, a Steamed Japanese Savory Egg Custard

Ingredients

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3 eggs2 cups dashi soup stock, cooled1/2 teaspoon salt1 teaspoon soy sauce1 teaspoon sugar1 teaspoon sake1/4 pound boneless, skinless chicken thigh (cut into bite-sized pieces)1/4 enoki mushrooms, chopped, or 4 shiitake mushrooms (stems removed and thinly sliced)8 slices kamaboko or narutomaki fish cakes

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Instructions

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Gather the ingredients. Lightly beat eggs in a large bowl. Mix cool dashi soup stock, soy sauce, salt, sake, and sugar in another bowl. Add the dashi mixture in the egg mixture gradually. Strain the egg mixture. Put mushrooms, chicken, and kamaboko or narutomaki slices in four chawanmushi cups, or teacups. Fill each cup to three-quarters full with the egg mixture. Cover the cups. Preheat a steamer on high heat. Turn the heat down to low and carefully place cups in the steamer. Steam for a few minutes on high heat. Turn down the heat to low and steam for about 10 to 15 minutes more, or until done. Poke a bamboo skewer in the chawanmushi and if clear soup comes out, it's done. Serve immediately.