Junsai's Western-style tea wan steamed

Crack the eggs into a bowl and beat them well. Strain them through a fine sieve to make the egg mixture smooth and easy to eat

Add the consommé soup to the egg mixture in three batches. Add salt and pepper, mix well with a whisk, and strain again

Pour the egg mixture from [2] into ceramic cups. Divide into 4 to 6 portions depending on the size of the cups. After crushing any bubbles on the surface, place in a steamer and steam over low heat for 10 to 12 minutes. Check the mixture once every 10 minutes or so, and if it doesn't seem to have solidified completely, add more steaming time

Make the Junsai paste.
Put consommé soup in a pot and heat it. Add the fresh Junsai that has been washed under running water and drained. Gradually add the water-dissolved potato starch in a 1:1 ratio to thicken the paste.

Cut the shrimp into small pieces and add to [4] and cook

Insert a bamboo skewer into the center of the chawanmushi and if no egg mixture comes out, it's ready. Remove from the steamer and pour the water shield paste over it. Finish by topping with chopped shiso leaves, if desired