Chawan-Mushi

1. 1

   Put a quarter each of the watercress, scallops, and shallot in each of four 6-ounce ramekins and sprinkle with salt and pepper.

2. 2

   Beat the eggs lightly and combine with the stock, soy, and sesame oil, if using.

3. 3

   Put the ramekins in a baking pan or skillet and fill them with the egg mixture.

4. 4

   Add boiling water to reach about halfway up the sides of the ramekins and turn the heat to high.

5. 5

   When the water returns to the boil, turn the heat to low and cover tightly.

6. 6

   Simmer for 15 minutes, then check.

7. 7

   The custards are done when they have set and are no longer watery but are still quite jiggly.

8. 8

   Immediately remove them from the water and serve hot or at room temperature.

No additional tips available.