Soak the preserved cherry blossom in water to remove the saltiness.
Boil the fava beans and shell them.
Slice the fish sausage and cut off a little triangle on an edge to make them look like cherry blossom petals.
Add the shiro dashi to the eggs and combine well.
Stir in water to ④ little by little.
Put the fava beans and sausage slices in individual serving dishes. Strain ⑤ egg mixture through a fine sieve into the dishes.
Put the dishes in a steamer. Steam them over a high heat for 2 minutes and turn the heat to low. Continue to steam for a further 10 to 12 minutes.
Garnish with the prepared cherry blossom on top. You can make your chawan-mushi more luxurious by adding tinned crab meat, scallops and clams.
These are the ingredients for using a steamer. If you want to use an oven, follow its manual.
Story Behind this Recipe
I wanted to create spring-like dishes to enjoy the season.
If you don't like the beans and sausage slices sinking down to the bottom, place them when the egg mixture starts to set. Ensure that small air bubbles aren't formed in the egg mixture by checking how set the egg mixture is occasionally. If you use mentsuyu add only 1 tablespoon first and check the taste. If you need more, add more.