An elegant, silky-textured starter dish of Japanese cuisine: it's prepared by steaming egg thinned with dashi together with shrimp and mushroom in bowls. Served hot, with a soft, pudding-like consistency and a lightly salty taste.
Beat the eggs, add the warmed dashi stock and soy sauce, and mix without foaming; strain through a sieve to make it smooth.
Place a shrimp and a few mushroom slices at the bottom of small oven-safe bowls and distribute the egg mixture evenly over them.
Cover the bowls loosely with aluminum foil and place them in a steamer pot; cook over low heat with the lid slightly ajar until the mixture reaches a pudding-like consistency.
Sprinkle finely chopped green onion on top and serve hot.
Important: Use low heat when steaming and leave the lid slightly ajar; high heat or too much trapped steam creates air pockets in the egg and ruins its texture. Allergen: contains egg, shellfish (shrimp) and soy.
To keep the shrimp from staying raw, lightly boiling and cooling them before adding them to the mix will also shorten the cooking time.
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