Steamed egg custard ( Chawanmushi )

Steamed egg custard originally is a Chinese dish. The Japanese version Chawanmushi typically is in a smaller portion ( in a tea bowl) and with seafood flavor from dashi. Sometime additional ingredients are added such as shiitake or shrimp.

• two eggs
• 1 green onions, chopped finely
• 1 tsp crushed bonito flakes and seaweed
• 1 tsp mirin
• 1 tsp rice wine
• 1/2 cup dashi stock
• sesame oil
• salt
• 6 pieces of shrimp ( optional )
• 1 winter shiitake mushroom cut into slices (optional )

1. beat the eggs, add dashi stock and mirin, rice wine and salt, mix and beat till smooth
2. strain the egg mixture with cheese cloth or other fine mesh strainer
3. in a shallow bowl, put the shrimp and mushroom at the bottom
4. slowly pour the egg mixture in the bowl
5. add finely shopped green onion, crushed bonito flakes and seaweed on the top, drizzle with a few drops of sesame oil
6. cover the bowl with plastic wrap
7. put the bowl in a large steamer and steam for about 10 minutes over high heat
8. reduce the heat to low, use a knife to check the egg custard often at this stage, steam till the custard is no longer runny, be careful not to overcook it, otherwise the custard would lose the silky texture.
9. remove from the steamer, let it sit for a couple of minutes, serve hot