Chawanmushi with shirako

Wash the milt and cut it into bite-sized pieces. Place the milt in boiling water with salt and lemon and cook for about 30 seconds, then drain

Beat two eggs. Place a cloth in a bowl, pour the beaten eggs into it, and strain. You can strain the remaining egg liquid through the cloth by wringing it out like a rag

Combine all the ingredients for the [dashi stock] and pour the stock into the strained egg mixture while gently mixing with a rubber spatula

Divide the milt (1) evenly into serving bowls or cups, then ladle in (3) and pour gently over the mixture. Use a spoon to break up any air bubbles that may have formed

Place in a steamer that is already steaming and steam over high heat for 1.5 minutes, then tilt the lid to allow air to escape and steam over low heat for 10 minutes

While the rice is steaming, make the bean paste. Put all the ingredients for the bean paste except for the water-dissolved potato starch into a small saucepan and heat it. When it starts to boil, add the water-dissolved potato starch in several batches to thicken the sauce

Once the chawanmushi is steamed, pour the finished bean paste on top and top with yuzu peel and chives to finish