Matsutake mushrooms steamed

Combine the eggs, bouillon broth, and salt in a bowl, mix well, and strain

Gently wipe off any dirt from the matsutake mushrooms with a damp cloth and cut them into bite-sized pieces. Leave a handful for the sauce and divide the mushrooms equally among three bowls

Gently pour the strained egg mixture into a serving dish and steam for about 12 minutes

While the mushrooms are steaming, prepare the sauce.
Slice the remaining matsutake mushrooms into thin strips. Heat [A] in a pot, and once it boils, add the sliced ​​matsutake mushrooms and the cornstarch mixture to thicken the sauce.

Pour the sauce over the steamed chawanmushi and top with green onions and yuzu peel to complete the dish