Chawanmushi

Ingredients

• 3 large eggs weigh 50g each
• 1/2 tsp usukuchi soy sauce *1
• 1 tsp mirin
• 375 ml Dashi stock *2
• 1 shiitake mushrooms
• 3 slices carrot
• 2 pieces of Kamaboko fish cake I used Naruto fish cake left over from making Ramen
• 2 shurimps
• Mitsuba to garnish Option, I did not have one so I used flat leaf parsley instead
• 3 shells edamame
• 9 Ginnan(gingko nuts)
• mitsuba leaves to garnish *optional

Instructions

1. cut off stem of shiitake mushrooms and cut it into thin slices and slice the carrot about 3mm(0.1inch) and cut out using cookie cutters. *3
2. slice Naruto fish cakes thinly and set aside
3. in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
4. Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
5. Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
6. divide the mixture into 3 tea cups(or mugs or ramekins)
7. pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch)  in diameter and bring it to boil over high heat.
8. Once the water boiled, place tea cups in the pot and turn down to low heat.
9. wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4
10. Put lid on and steam about 5-7 minutes.
11. When the egg mixture nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot and Ginnan
12. steam farther 5-3minutes.
13. Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min. 
14. Garnish with Mitsuba (*5 if you have) and serve