Chawanmushi (茶碗蒸し)

Ingredients

• 13 large eggs
• 2400ml cold dashi (kombu-katsuobushi)
• 31 tbsp light soy sauce (usukuchi)
• 41 tbsp mirin
• 51 tsp sake
• 64 medium tiger prawns, peeled
• 72 fresh matsutake mushrooms, sliced
• 88 ginkgo nuts, shelled and blanched
• 94 small pieces kamaboko (fish cake)
• 10Yuzu zest for garnish
• 11Mitsuba leaves for garnish

Instructions

1. 1Whisk eggs gently with cold dashi, light soy, mirin and sake — avoid creating foam.
2. 2Strain the mixture twice through a fine mesh sieve for ultimate silkiness.
3. 3Place a prawn, matsutake slice, two ginkgo nuts and kamaboko in each chawanmushi cup.
4. 4Gently pour custard to 80% capacity. Cover each cup with lid or foil.
5. 5Steam over medium-low heat for 12-15 minutes — custard should be just set but still jiggle slightly.
6. 6Garnish with mitsuba leaf and yuzu zest. Serve immediately in the cup.