Chawanmushi

Method

Lightly beat the eggs and combine with cooled dashi stock, mirin, soy sauce and salt, then strain through a fine sieve to remove air bubbles. Dice the chicken, slice the mushrooms and kamaboko, and arrange these ingredients with the ginkgo nuts in four chawanmushi cups. Pour the egg mixture slowly into each cup until three-quarters full. Place cups in a steamer or hot water bath and steam over medium heat for 12-15 minutes until the custard is just set but still slightly wobbly in the centre. Top with sliced spring onions and serve hot as a delicate savoury custard.