Steamed Egg Pudding (chawan Mushi)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 eggs
• 1 1/2 cups cold dashi (basic japanese soup stock)
• 3/4 teaspoon salt
• 1 teaspoon light-colored soy sauce (usu kuchi shoyu)
• 1 1/4 teaspoons mirin
• 6 small uncooked shrimp, shelled and deveined
• 1/2 small uncooked boneless skinless chicken breast half, sliced thinly on the diagonal
• 5 -6 button mushrooms, washed, trimmed and thinly sliced
• 12 snow peas, blanched in boiling salted water

Recipe

• 1 break the eggs into a bowl and beat them well. add the cold soup stock, salt, soy sauce, and mirin, and stir to combine all well. let the mixture stand for a few minutes, then strain it through a fine-meshed strainer to remove all air bubbles and lumps.
• 2 in each of 6 individual heatproof 6-ounce cups, place 1 shrimp and some chicken and mushroom slices. pour in the strained egg mixture to fill each cup two-thirds full. place the cups in a steamer and steam over high heat for 2 minutes, then reduce the heat to very low and continue to steam for 15 minutes. remove the lid of your steamer, add 2 snow peas to each cup and re-cover. steam for 20-30 seconds. carefully remove the hot cups and serve immediately. eat with a spoon.