Directions

To Prep

1. In one bowl, combine the chicken thigh and 1 tbsp of sake and mix. Repeat with the shrimp. Set both aside and let marinate for 5 mins.
2. In a large mixing bowl, add the eggs, dashi, mirin, soy sauce, salt and dashi together. Whisk together but be careful not to aerate the eggs too much while whisking as the bubbles could prevent a silky, smooth texture.
3. Place a quarter of the chicken, shrimp, mushroom and fish cake in to a ramekin or small bowl.
4. Pour the egg mixture through a strainer and in to the cup. Pour in enough egg mixture to fill ¾ of the cup. If any bubbles are in the mixture, remove them by poking them. Repeat with the remaining cups.

To Cook

1. Cover each of the cups with aluminium foil or a lid and set in to a steamer to steam for 20-30 mins at a low-medium heat.

To Serve

1. When the chicken has cooked through, remove the chawanmushi from the steamer. Remove the lid and sprinkle Mitsuba leaves and cover again if not serving immediately.
2. Finish by topping with ikura and enjoy!