Chawanmushi

Instructions

1. Lightly beat the eggs without making them frothy, then add the cold dashi, the soy sauce, the mirin and a pinch of salt.
2. Strain the mixture through a fine sieve to get a really smooth texture.
3. Divide the garnishes (prawns, shiitake) between four small cups or ramekins.
4. Pour the egg mixture gently over the garnishes, letting it rest for a few seconds to release any bubbles.
5. Cover each cup with a plate or cling film and steam over a low heat for 12 to 15 minutes.
6. The custard is ready when it has just set and the centre no longer runs. Serve warm with a garnish of spring onion.