🤠’s easy Chawamushi

🤠 easy 4 step chawanmushi (egg custard)recipe.

You will need 2 large eggs, beaten. 2 XXL prawns, deveined. 4 Gingko nuts, boiled. 1 dried shitake mushroom, soaked and sliced. Garnishing: carrot, 2 slices. 2-4 slices of Japanese fishcake. 2 ramekins holding 150ml. Dashi stock: Bonito (dried fish) flakes. Konbu (dried seaweed). Seasoning : Japanese soy sauce. Sake or Soju (omit for Halal)

1. Boil 600ml water in saucepan. Add Bonito flakes and Konbu, reduce heat and simmer for 15m. Sieve out seaweed etc to make Dashi stock. Cool Dashi stock to room temperature. Measure out 400ml of stock to 200ml of egg in ratio of 1:2.

2. Arrange all ingredients at bottom of ramekins. Blanch with boiling water. Drain. Season with 1 teaspoon soy sauce and 1 teaspoon of sake per ramekin.

3. Cover ramekins with cling wrap. Steam for 15-20 minutes on low heat to avoid bubbles forming in the custard

4. Test with a knife at end of steaming for doneness. Chawanmushi is ready when knife comes out clean.