Back to 4 servings Custard 3 large eggs, about 50 g each, beaten 2 cups dashi stock, or chicken stock; cooled to room temperature 0.5 teaspoon fine salt, use half as much if using table salt 1 teaspoon light soy sauce, usukuchi preferred to keep the custard pale 1 teaspoon mirin 1 teaspoon Shaoxing wine or sake, optional Toppings 4 ounces shrimp, peeled, deveined and cut into pieces 4 ounces boneless chicken thigh, thinly sliced; optional 4 fresh shiitake mushrooms, stems removed, thinly sliced (or enoki or shimeji) 8 slices kamaboko or narutomaki fish cake, thinly sliced 2 tablespoons shelled edamame or sliced carrot, optional, blanched until tender Garnish mitsuba or scallion greens, for garnish
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1 Step 1: Mix the cooled dashi with the salt, soy sauce, mirin and wine until the salt dissolves. Beat the eggs gently with chopsticks so they do not foam, then slowly stir in the seasoned dashi.2 Step 2: Pour the egg mixture through a fine-mesh strainer into a clean pitcher or bowl, catching any lumps and breaking up surface bubbles.3 Step 3: Divide the shrimp, chicken, mushrooms, fish cake and any edamame or carrot among four heatproof cups or ramekins, placing raw meat and seafood at the bottom.4 Step 4: Pour the egg mixture into each cup until about 80% full, tap the cups on the counter to release bubbles, and cover each with a lid or foil.5 Step 5: Bring water in a steamer or wide pot to a boil, then reduce to a gentle simmer. Set the cups in and cover with the lid wrapped in a tea towel so condensation does not drip onto the custard.6 Step 6: Steam over low to medium-low heat, keeping the water at a gentle simmer rather than a rolling boil, for 12 to 15 minutes. Check from 12 minutes on: the custard is done when it jiggles like set jelly and a knife inserted into the centre comes out clean. Shrimp and chicken must reach 165°F (74°C) with no pink remaining in the centre.7 Step 7: Turn off the heat and let the cups rest in the steamer for 3 to 5 minutes. Garnish with mitsuba or scallion greens and serve hot or warm.getsaucepan.com/r/7e7bd6aa-c159-530f-8ca8-1f9b5b76d9b5
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