Chawanmushi (Japanese steamed egg custard)

How to make it

• Clean kombu with wet kitchen paper. Put the 5g of kombu and 6g of dried bonito in a storage container. Add 500ml of water and put a lid on it and keep the container in a refrigerator overnight. Filter the Dashi out before use. We use 150 ml for this recipe.

• Clean kombu (10g) with wet kitchen paper and put it in a pan. Add 1000ml of water and leave it for 30 minutes. Cook it at high heat and take the kombu out when small bubbles appear. Add 20g of dried bonito and leave for 2 minutes. Filter the Dashi out before use. We use 150 ml for this recipe.

• Cut the stem of shiitake and 3-5 mm wide. Cut the chicken into 4 cm square. Season the chicken and 2 pawns with thin soy sauce.

• Lightly beat an egg in a bawl. Mix it with 150ml of Dashi, thin soy sauce, and sweet sake and filter it through a strainer.

• Put shiitake, chicken, 2 pawns in a container. Pour the broth you prepared on the direction 4. Cover the container with tinfoil. If you find any bubbles on the surface of broth, remove them with a spoon.)

• Spread 2 kitchen paper on a frying pan, place the containers on them. Pour the water up to one-third level of each container. Put a lid on the frying pan.

• Cook it at medium heat. Shift to low heat before water boils and steam for 13 minutes.

• Put 2 pawns on the middle of each container and put a lid on it. Cook the pawns by steaming for another about 3 minutes.