Bonito Stock (Dashi)

Make 6 1/2 cups
- about 50 cm kelp (konbu)
- 2 L water
- 3 cups loose bonito flakes

1. Moisten a clean cloth and wring well. Carefully but thoroughly wipe the surface of the kelp. Kelp should never be washed since flavoris lost in the process. Place the cold water and kelp in a soup pot and slowly bring to a boil over a medium-low to medium heat. Regulate the heat so the water take approximately 10 mins to reach a boil.
2. When fine bubbles begin to appear at the edges of the pot, press your thumbnail into the thickest part of the seaweed. If it enters easily, the flavor has been properly released. If the kelp is still tough, return to the pot for 1-2 mins. Do not allow the water to boil while the kelp is in pot.
3. When the water boils, add 1/3 - 1/2 cup water
4. Add the bonito flakes
5. When the stock returns to a boil, remove it from the heat and skim the surface
6. When the bonito flakes sink to the bottom, strain to clarify. Do not wring the flakes.
7. The finished stock should be clear and free of ant bonito flake particles.

Savory Custard Cup (Chawan-mushi)

Japanese egg dish in which the egg, the soup stock, and the other ingredients are savored as a whole. The secret is to use as much stock as possible in proportion to the eggs. The custard should set but just barely, giving a gentle, almost liquid, sensation when eaten.

Ingredients (for serve 4) 155 calories
- 90g Spinach
- 120g boned chicken thigh
- 1 tsp sake
- 1 tsp light soy sauce
- 4 raw shrimp, shelled and deveined
- 4 fresh shiitake mushrooms, washed and stems removed, or 4 fresh brown mushrooms, washed and trimmed

CUSTARD
- 2.5 cups bonito stock
- 1 tbsp light soy sauce
- 1 tsp mirin
- 1/2 tsp salt
- 3 eggs

Prepare
- Preboil the spinach in lightly salted water, drain, and refresh in cold water for 10 mins. Drain again and wring out any excess water. Cut the spinach 1 inch length.
- Cut the chicken into 1/2 inch squares and sprinkle with the sake and soy sauce
- Drop the shrimp in boiling water for a few seconds until they change color. Refresh in cold water, drain, pat dry, and quarter crosswise
- Quarter the mushroom caps.

Make the custard
- Heat the bonito stock, then season with the soy sauce, mirin, and salt.
- Bring to a boil over high heat, remove from heat and let cool to room temp.
- Beat the eggs lightly, add the seasoned stock, and strain mixture through gauze.
- Preheat a steamer over high heat.
- Devide the chicken, shrimp, mushroom, and spinach among 4 custard cups with lids.
- Pour in the custard and cover with foil.
- Place the covered cups in the preheated stamer over high heat. When the surface turns white (~3-5 mins), reduce heat to medium-low and steam for 15 mins.