Step 1

Prepare 4 x tea cups (or small deep bowls) of about 200ml (6.8oz) capacity (note that can be heated in steamer.

Step 2

Place equal amount of all the Chawanmush Ingredients excluding mitsuba in each tea cup.

Step 3

Mix dashi stock, soy sauce, mirin and salt until salt is disolved. Add the beaten egg and mix well.

Step 4

Place a sieve over a measuring cup or a bowl and pour the egg mixture through the sieve. This will remove the lumps of egg white and improve custard consistency.

Step 5

Add equal portions of the egg mixture gently into each tea cup. If there are small bubbles on the surface, remove them. I use the edge of a kitchen paper to do that.

Step 6

Bring the steamer to the boil. If the lid of steamer is likely to drip water while steaming, wrap the lid with a tea towel, tied at the handle of the lid.

Step 7

Place the tea cups inside the steamer and boil on high heat for 1 minute with the lid on.

Step 8

Reduce the heat to low and shift the lid about 1cm so that the steam can escape (to make it a gentle steam and avoid the custard bubbling).

Step 9

Steam for about 18 minutes or until the custard is set (note 9).

Step 10

You will need a large pot, a plate that will just fit inside the pot, and either 3 small ramekins or 3 balls of the same size made by scrunching aluminium foil (these are to lift the plate above the water level).

Step 11

You will also need to wrap the lid of the pot with a tea towel, tied at the handle of the lid.

Step 12

Add two cups of water to the pot. Place the ramekins or aluminium balls in a triangle position and place the plate on top of them.

Step 13

Turn the heat on high and bring it to a boil.

Step 14

Follow step 2 onwards of Steam Using a Steamer.

Step 15

Pre-heat the oven to 180C (350F).

Step 16

Fill the baking tray with 1cm (⅜") depth of water.

Step 17

Place chawanmushi cups inside the tray and cook for 35 minutes.

Step 18

Turn the oven off and leave for 10 minutes.

Step 19

Chawanmushi should be served immediately with a spoon. This is one of the few Japanese dishes that requires a spoon to eat.