Back to 4 servings Custard 3 large eggs, about 50 g each without shell 1.75 cups dashi, room temperature; use kombu dashi for vegetarian 1 teaspoon mirin 1 teaspoon light soy sauce, usukuchi keeps the custard pale; regular also works 0.5 teaspoon fine sea salt, use half as much if using table salt Filling 2 tablespoons sake, divided, for marinating 3.4 ounces boneless chicken thigh, cut into small bite-sized pieces; optional 5 shrimp, about 2.6 oz, peeled and deveined; optional 1.4 ounces carrot, thinly sliced, optionally cut into flowers 2.3 ounces shimeji mushrooms, trimmed and separated into small clusters 2 ounces shiitake mushrooms, stems removed, thinly sliced; optional 1 inch kamaboko (fish cake), thinly sliced; optional 8 ginkgo nuts, pre-cooked; optional Garnish 4 sprigs mitsuba, or thinly sliced green onion, for garnish
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1 Step 1: Let the dashi cool to room temperature, or warm it only slightly, so it won't cook the eggs when you mix them in.2 Step 2: Put the chicken and shrimp in two separate bowls and toss each with 1 tablespoon sake. Let them sit about 10 minutes to draw out any off smells. Chop the chicken into small bite-size pieces, and slice the carrot, mushrooms, and kamaboko thinly.3 Step 3: Stir the eggs gently with the dashi, mirin, soy sauce, and salt until just blended, taking care not to whip in air bubbles. Use dashi at roughly 2.5 times the weight of the eggs. Pour the mixture through a fine-mesh strainer into a measuring cup.4 Step 4: Divide the chicken, shrimp, carrot, mushrooms, ginkgo nuts, and kamaboko among four 200 ml heatproof cups, putting the plainer items on the bottom and the colorful ones on top. Pour in the egg mixture until each cup is about 80 percent full, then pop or skim off any surface bubbles. Garnish with mitsuba.5 Step 5: Cover each cup with a lid or a piece of foil. Arrange the cups in a wide pot, add water to come about halfway up their sides, bring it to a boil, then shut off the heat.6 Step 6: Bring the water back to a boil, then lower the burner to its lowest setting so the water stays between 176 and 194 °F (80 to 90 °C). Lower the cups into the pot, set the lid on slightly ajar, and steam 15 to 20 minutes, until the custard is set. The chicken pieces must reach an internal temperature of 165 °F (74 °C) and be opaque white throughout with no pink; the shrimp should be pink and opaque.7 Step 7: Push a bamboo skewer into the center of a cup. The juices that seep out should run clear, and the custard should keep its shape and wobble just slightly when you tilt the cup. Serve hot with a small spoon.getsaucepan.com/r/9936f868-8acd-5012-a492-8307438ea5c5
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