(Mix 1 and 1/2 tablespoon of dashi powder and hot water to make 600 ml of dashi stock)
of your choice
Such as dried shiitake mushrooms, prawns, chicken, gingko nuts, kamaboko or mitsuba leaves
If you use dried shiitake mushrooms soak 2 of them in 50 ml of water for half a day.
Make dashi stock. Put 1 and 1/2 tablespoons of dashi powder in a bowl. Pour in hot water to make 600 ml of dashi stock.
Once the dashi stock from Step 2 has cooled, add 3 eggs and the shiitake mushroom soaking water from Step 1 and stir. Try not to make bubbles.
Put the egg mixture from Step 3 through a sieve.
Some egg white will not get through the sieve but do not add to the strained mixture. (Use it to make a dashimaki-omelet.)
Add salt and soy sauce to Step 5 egg mixture. Do not make bubbles when stirring.
Add the toppings of your choice (I used dried mushrooms, prawns, crab sticks, nagaimo and spinach).
Pour in the egg mixture from Step 6 into the cups from Step 7. Remove any bubbles floating on the surface carefully.
Arrange the dishes onto a steamer. Put the steamer on the heat (over a high heat at first).
About 5 minutes after the steam starts to rise the surface sets. Turn the heat to low to medium.
Steam for a further 5 to 10 minutes. When you insert the skewer and clear soup comes up it is done.
Steam the chawan-mushi over medium heat from start to finish if you want to prevent them from getting porous. You can remove the lid to check how it goes.
Story Behind this Recipe
This recipe was given to me by my mother. My mother used to make dashi stock with real bonito flakes but I cheated by using dashi powder.
I use dried shiitake mushrooms as a topping but you can use anything you like. When you use them use the soaking water to add to the dashi stock. I use dashi powder to make dashi stock but use bonito flakes for a better result.