A delicate, ethereal savory egg custard, steamed in a teacup. It relies on a high ratio of dashi to egg, resulting in a wobbly, silken texture that suspends elegant morsels of seafood, chicken, and aromatics.
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The Base. In a bowl, gently beat the eggs. You must break up the proteins without incorporating air; no foam should form. Whisk in the cooled dashi, soy sauce, and mirin.
The Strain. Pour the egg mixture through a fine-mesh sieve. This step is non-negotiable; it removes the chalazae and any unmixed albumen, ensuring a flawless, silken texture.
The Assembly. Divide the chicken, shrimp, shiitake, and kamaboko among two heat-proof teacups or ramekins. Pour the strained egg mixture over the ingredients, filling the cups near the top.
The . Cover each cup individually with foil to prevent condensation from dripping in. Place in a steamer over gently (not violently ) water. for 15-20 minutes . Aggressive heat will cause the egg to curdle and become porous instead of smooth.
The Test. The custard is done when it is set but jiggles like soft tofu, and a skewer inserted comes out clean with clear liquid. Top with mitsuba leaf and serve immediately.
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