Chawanmushi

The ratio is 300cc of dashi to two eggs.

Split the egg into a bowl and add the dashi while melting it with chopsticks.

Strain through a fine mesh. (Turn any remaining egg haze from the colander when strained.)

Add salt and light soy sauce to the strained egg mixture and mix.

Cut the mozzarella into bite-sized pieces and divide the cherry tomatoes and cheese into equal parts in a bowl.

Gently pour egg mixture into [5] to prevent air bubbles from appearing.

Place the dish in a steamer with plenty of steam on top, and steam it over high heat for 1.5 to 2 minutes.

If the surface is white like this, it is proof that it is cooked all the way through.

Turn the heat down, cover with kitchen paper over [8], cover and steam for another 15 minutes. At this time, place a chopstick on the edge of the lid to create a place where steam can escape.
(This way, no pressure is applied to the steamer and does not enter the steamer.)

After 15 minutes, remove from the steamer and it's finished.
(A slurping cheese comes out from inside.)