chawanmushi

You're supposed to put chicken, mushroom, prawns and other ingredients in this, but I can't be bothered. I can make this plain way whenever I want because I always have these ingredients at home.

In a large bowl, lightly beat 4 eggs. In another bowl/measuring jug mix 625ml dashi (I use instant and dissolve the powder in hot water, then mix the rest with cold water so the stock is cool) with 3 teaspoons soy sauce, 2 teaspoons mirin and 2 teaspoons sake. Pour the dashi mixture into the egg - stir but do not beat as this will form too many air bubbles and will make the end result 'rough' and not silky. Strain the mixture through a fine sieve and then ladle the egg mixture into 4 x 375ml chawanmushi cups or bowls, stopping about 2cm from the top of the cup - you should have some egg mixture left over.

In a steamer that will fit the four cups, bring some water to the boil over high heat, then reduce to a simmer. Put the cups (without lids) in the steamer and steam for about 18 minutes, or until the egg is just set. Top up each cup with about 1cm more of the egg mixture and cook for a further 2-3 minutes, or until set. Put the lids on before serving to keep the eggs warm.

Serves 4. Recipes adapted from 'A Little Taste of Japan' cookbook (page 59).

Husband rated this $1.20. There was slightly too much liquid and I over beat the eggs so it wasn't silky smooth like it should be.