Steamed Egg Custard (茶碗蒸し)

Ingredients

• 4 large eggs
• 2 cups dashi
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 8 pieces shrimp
• 8 pieces ginkgo nuts
• 2 pieces shiitake mushrooms
• 1 stalk green onions
• 1 teaspoon salt
• 1 cup water

Instructions

1. 1

   Prepare the dashi broth by heating 2 cups of water and adding dashi powder according to package instructions. Set aside to cool slightly.

2. 2

   In a mixing bowl, crack 4 large eggs and beat gently. Avoid creating bubbles.

3. 3

   Slowly add the cooled dashi to the eggs while stirring gently. This will ensure a smooth texture.

4. 4

   Stir in 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of salt into the egg mixture until well combined.

5. 5

   Chop 2 shiitake mushrooms and 1 stalk of green onion finely. Add them to the egg mixture along with 8 pieces of peeled shrimp and 8 ginkgo nuts.

6. 6

   Strain the egg mixture through a fine mesh sieve into a large measuring cup or bowl to remove any lumps.

7. 7

   Prepare your steaming setup. Fill a steamer pot with water and bring to a simmer over medium heat.

8. 8

   Pour the strained egg mixture into 4 individual heatproof cups or ramekins. Cover each with aluminum foil to prevent water from dripping in.

9. 9

   Place the cups in the steamer and cover with a lid. Steam for about 15-20 minutes, or until the custard is set but still slightly jiggly in the center.

10. 10

    Remove the cups from the steamer and let them cool slightly before serving. Garnish with additional green onions if desired.