A delicate Japanese starter with a silky texture, chawanmushi is made by whisking eggs with dashi and steaming them in cups with shrimp and mushrooms. It is served warm with a soft, pudding-like consistency and a lightly savory flavor.
Beat the eggs. Add the warmed dashi and soy sauce, then stir gently without creating foam. Strain the mixture through a sieve until smooth.
Place a shrimp and a few mushroom slices in the bottom of each small oven-safe cup. Divide the egg mixture evenly among the cups.
Cover the cups loosely with aluminum foil and place them in a steamer. Cook over low heat with the lid slightly ajar until the mixture has a soft, pudding-like consistency.
Sprinkle with finely chopped scallions and serve warm.
Important: Steam over low heat with the lid slightly ajar. High heat or trapping too much steam can create air pockets in the eggs and ruin their texture. Allergens: Contains eggs, shellfish (shrimp), and soy. Check the soy sauce label for gluten; ingredients can vary by product.
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