Unlike the sweet custards of Europe, Chawanmushi is a delicate, savory Japanese snack. It is steamed rather than baked, resulting in a texture so soft it resembles silken tofu.

Part A: Ingredients

• The Liquid: 3 large Eggs, 2 cups Dashi (Japanese kelp/bonito stock), 1 tsp Soy Sauce, 1 tsp Mirin.
• The Treasures: 4 small Shrimp, 4 slices Kamaboko (fish cake), 4 Shiitake mushrooms (sliced).

Part B: Instructions

1. Whisk: Gently whisk the eggs with the Dashi, soy sauce, and mirin. Do not create bubbles. 2. Strain: Pour the mixture through a fine-mesh sieve. This is the secret to a perfectly smooth, “poreless” custard.
2. Fill: Place one shrimp, one slice of fish cake, and some mushrooms in the bottom of each ramekin. Pour the egg mixture over them.
3. Steam: Cover ramekins with foil. Place in a steamer over simmering water. Steam on low heat for 12–15 minutes.
4. Test: If the liquid is clear when you poke the center, it’s done. It should jiggle like jelly.