Chawanmushi (Japanese Egg Custard)

Add chicken stock, seaweed, bonito flakes, soy sauce, sake and mirin to a pot.

Bring the mixture to a boil and remove from heat.

Allow the mixture to cool down and strain using a fine sieve.

* Chef’s tip: Strain the mixture through a fine sieve to ensure smooth consistency of the Chawanmushi.

Add the eggs into the mixture and mix well.

Place chicken and mushroom into cups/bowls that are suitable for steaming.

Distribute egg custard mixture equally into the cups/bowls.

Steam in a combi-steam oven or over a steamer for about 8 minutes.

To see if cooked, insert a toothpick into the middle of cup/bowl. If the toothpick comes out clean, the Chawanmushi is cooked.

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