Chawanmushi

Instructions

1. Prepare the custard base
   In a large bowl, beat the eggs gently, being careful not to create air bubbles. Strain the eggs through a fine-mesh sieve into another bowl to ensure a silky-smooth texture.
2. Create the dashi mixture
   In a separate bowl, combine the dashi stock, light soy sauce, mirin, and salt. Mix well and then slowly pour this mixture into the beaten eggs while stirring gently to avoid creating bubbles.
3. Prepare the fillings
   Blanch the shrimp in boiling water for 30 seconds until they just turn pink, then immediately place in ice water to stop the cooking process. Briefly sauté the chicken pieces and shiitake mushrooms with a pinch of salt until the chicken is just cooked through.
4. Assemble the custard cups
   Place some chicken, shrimp, shiitake mushrooms, kamaboko slices, and ginkgo nuts (if using) in the bottom of each of four heatproof cups or ramekins.
5. Pour and cover
   Strain the egg mixture one more time as you pour it into each cup, filling them about 80% full. Cover each cup with aluminum foil to prevent water droplets from falling onto the custard surface during steaming.
6. Steam the custard
   Place the cups in a steamer over simmering water. Steam on medium-low heat for about 10-15 minutes or until the custard is set but still jiggles slightly when shaken. The custard should be firm but tender with a silky texture.
7. Finish and serve
   Carefully remove the cups from the steamer and garnish each with a sprig of mitsuba or sprinkle with chopped green onions. Serve immediately while still warm.