How to make: Japanese Steamed Egg Custard (Chawan Mushi)

☆ 1 tbsp sake

☆ 1 tsp soysauce

☆ 8 shrimps

☆ 4 fresh shiitake mushroom

☆ 1 small carrot, peeled and thinly sliced
each slice quatered

☆ 125 g spinach

☆ zest of 1/4 lemon or yuzu

Dashi custard:
☆ 2 1/2cups basic dashi stock or 1 1/4tsps instant dashi granules dissolved in 2 1/2cup boiling water
☆ 1 tbsp sake
☆ 1 tsp soysauce
☆ 1 tsp salt
☆ 4 large eggs

1. Marinate the chicken in the sake and soysauce for 10 min. Drain
and set aside. Boil and cut the spinach, and set aside.

2. Peel and devein the shrimp, leaving the tail intaet. Discard the
stems of the shiitake mushroom and quarter the caps.

3. Heat the dashi stock, add the sake, soy sauce, and salt. Let stand until cool. When cool, put the dashi stock in large bowl, combine the eggs without beating stir in the dashi mixture in a slow,steady steam and strain the egg mixture through a fine sieve.

4. Evenly distribute chicken, shrimp and vegetables into 4 small heatproof bowls, pour the custard over the contents, leaving a
2cm gap at the top of each bowl.

5. Heat water in a large saucepan with a steamer rack and place the
custard cups on the rack. Cover the steamer partially with a lid
to allow the steam to escape. Steam over miedium to high heat for
1min, the reduce heat to low and steam for another 15 min, until
a chopstick or knife comes out clean then inserted in the
custard. Remove the custard cup from the steamer, garnish with
the yuzu zest or lemon zest, and serve immediately.