Basic chawanmushi
How to make it
1
Let the dashi stock cool to room temperature and combine with the beaten eggs and rub.
2
Season the chicken with salt and mirin and put it in a bowl.
3
Add kamaboko and thinly sliced shiitake mushrooms to a dish and pour in the egg mixture.
4
Arrange the dishes in a pot, shift the lid slightly and steam over low to medium heat.
5
Put a bamboo skewer and place the clear juice on top.
