Chawanmushi

Method 7 steps

1. 1

   Beat the eggs with chopsticks without raising foam; the movement should cut rather than whip.

2. 2

   Add the cooled dashi, soy, mirin and salt and stir without whisking.

3. 3

   Strain the mixture twice through a fine sieve; that is the only route to smoothness.

4. 4

   Divide the prawn, a piece of chicken, a mushroom and a slice of kamaboko between the cups.

5. 5

   Pour in the custard, lift any bubbles off the surface with a spoon and cover with foil.

6. 6

   Steam gently for fifteen minutes with the steamer lid propped open a centimetre.

7. 7

   Test with a skewer: the liquid that rises should run clear. Scatter with herbs and serve hot.