Prawn Chawanmushi

1. 1

   In a saucepan, bring dashi granules, water, salt, soy sauce and mirin to boil. Remove from heat and let cool.

2. 2

   In a bowl, use a fork to carefully break up eggs with the dashi stock, then pass through a strainer.

3. 3

   Pour into 4 to 6 steaming cups, depending on the size of your steaming cup. You can also use a tea cup.

4. 4

   Pour water into pot and place steamer inside. The water should reach just below the steamer. When water in the steamer starts to boil, turn off heat.

5. 5

   Place cups on the steamer, place prawns in cups and pour in egg liquid.

6. 6

   Cover lid with a muslin cloth or cover cups with a piece of aluminum foil and bring to boil at high heat for 3 mins, then adjust to medium heat and steam for about 7 mins or until eggs are just set.

7. 7

   Occasionally, loosen steamer lid slightly to allow steam to escape.

No additional tips available.