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.