Delicate Savory Steamed Egg Custard

Prepare the dashi mixture: In a bowl, combine dashi stock, soy sauce, mirin, and salt. Stir gently until the salt is fully dissolved.

Prepare egg mixture: In a separate bowl, gently whisk the eggs until just combined. Do not over-whisk or create too much foam. Slowly pour the dashi mixture into the whisked eggs, stirring gently to combine.

Strain the mixture: Pour the egg and dashi mixture through a fine-mesh sieve into a measuring cup or another bowl. This crucial step removes any chalazae or unmixed egg, ensuring a silky-smooth custard texture.

Assemble: Dice the chicken breast into small pieces and cut the shrimp in half. Slice the shiitake mushrooms. Divide these solid ingredients evenly among two heatproof chawanmushi cups or small ramekins. Carefully pour the strained egg mixture over the solid ingredients in each cup, filling them about 80% full.

Steam: Place the filled cups in a steamer basket. Cover the cups loosely with aluminum foil (or their lids if they have them) to prevent condensation from dripping onto the custard. Steam over medium-low heat for 15-20 minutes, or until the custard is just set but still slightly wobbly in the center. The water in the steamer should be gently simmering, not boiling vigorously.

Serve: Carefully remove the cups from the steamer. Garnish with fresh mitsuba or thinly sliced green onion immediately before serving. Serve warm.