Japanese Chawan Mushi

Ingredients

60 g Chicken breast, cut to bite-size pieces

2 teaspoons Light soy sauce

50 g Baked ell, cut into 4 pieces

4 Fresh shiitake mushrooms, stem discarded

4 Large shrimps, peeled and de-vein

1 tablespoon 3 cm lengths of mitsuba or parsley stalks

8 Gingko nuts, peeled, blanched and thin skins removed

2 Large eggs

350 ml Basic dashi stock (Japanese fish stock)

3 teaspoons Light soy sauce

A little shredded yuzu orange or lemon peel to garnish

Cooking Instructions:

Sprinkle the chicken with the soy sauce. Assemble the eel, mushrooms, shrimps, mitsuba or parsley stalks and gingko nuts. Break the eggs in a bowl and mix gently with chopsticks to avoid making bubbles. Add the dashi stock and soy sauce. Mix well and strain. Divide all the assembled ingredients among 4 individual china bowls or cups with lids and pour in the egg mixture. Steam for 10 minutes over medium heat. Served garnished with yuzu orange or lemon peel.

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