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1
If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day.
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2
Make dashi stock.
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3
Put 1 and 1/2 tablespoons of dashi powder in a bowl.
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4
Pour in hot water to make 600 ml of dashi stock.
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5
Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir.
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6
Try not to make bubbles.
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7
Put the egg mixture from Step 3 through a sieve.
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8
Some egg white will not get through the sieve but do not add to the strained mixture.
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9
(Use it to make a dashimaki-omelet.)
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10
Add salt and soy sauce to Step 5 egg mixture.
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11
Do not make bubbles when stirring.
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12
Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach).
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13
Pour in the egg mixture from Step 6 into the cups from Step 7.
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14
Remove any bubbles floating on the surface carefully.
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15
Arrange the dishes onto a steamer.
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16
Put the steamer on the heat (over a high heat at first).
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17
About 5 minutes after the steam starts to rise the surface sets.
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18
Turn the heat to low to medium.
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19
Steam for a further 5 to 10 minutes.
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20
When you insert the skewer and clear soup comes up it is done.
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21
Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous.
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22
You can remove the lid to check how it goes.
