Chawanmushi (Savoury Egg Custard)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Whisk 2 eggs and stir in 300 ml lukewarm dashi stock, 1 tsp soy sauce, 1 tsp mirin and 1 pinch of salt until smooth, then pour through a sieve.

2. 2

   Divide 4 peeled prawns and 2 sliced shiitake mushrooms between two heatproof cups.

3. 3

   Carefully pour the egg mixture over the top and cover the cups with foil.

4. 4

   Steam in a bain-marie over a low heat for 18–20 minutes, until the custard has just set.

   18:00
5. 5

   Eat warm with a spoon – the texture should be silky and wobbly.