Chawan Mushi

1. 1

   In a medium bowl, whisk the dashi powder into the warm water until it is dissolved.

2. 2

   Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl.

3. 3

   In the same bowl, using chopsticks, very gently stir the eggs until blended, without incorporating too much air.

4. 4

   Stir in the dashi, then strain the mixture back into the measuring cup.

5. 5

   Divide the cashews between 4 shallow 1-cup bowls.

6. 6

   Top with the egg mixture and wrap each bowl in plastic.

7. 7

   Carefully set the bowls in a steamer basket set over boiling water and steam for 14 minutes or until the custards are set.

8. 8

   Immediately transfer the bowls to the refrigerator to chill for at least 3 hours or overnight.

9. 9

   Unwrap the custards.

10. 10

    Top with the crabmeat, scallion and shiitake and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.