Chawan mushi

Chawan mushi means "steamed in a tea cup." It is commonly served at banquets steaming hot, and it is eaten with a small half-sized teaspoon. It has a light flavor which contrasts well with heavier dishes.

Serves 4
Prep. time 10 min. Cooking time 15 min.

Ingredients
3 eggs
2 cups dashi broth (available at Asian groceries) may substitute vegetable broth

***Custard fillings***

4 - 1 inch by 1 inch pieces of raw chicken
4 boiled shrimp
4 shiitake mushrooms

Optional: 4 cilantro leaves with stems, 4 ginko nuts peeled, 4 snowpeas, 4 slices kamaboko fish paste, 8 tiny slivers of citris peel

1. Combine instant ¼ teaspoon dashi with 2 cups water.
2. Add eggs to dashi and mix well with a fork.
   
3. Put chicken, shrimp, mushroom, and lotus root in the bottoms of each of four tea cups. Add optional ingredients if desired.
   
4. Pour (2.) mixture gently over the custard fillings. Cover each cup with a lid or foil.
5. Place one inch of water in a large pot. Place the covered tea cups in the water. Bring water to a boil. Reduce heat to keep water at a simmer.
   
6. Cover the pot and steam for 15 minutes. Serve warm with a spoon.
   

♦Serving suggestions
Choose one main dish and two side dishes.

Main dish ideas: Baked fish, sukiyaki, salad-style sushi, sushi
Side dish ideas: clear soup, lettuce and tomato salad, rice,