Chawanmushi (Japanese Egg Custard)
"This savory Japanese egg custard is the perfect comfort food for cold winter nights. Although the dish is traditionally made with gingko nuts and mitsuba, home cooks can toss in any of their favorite ingredients. In this recipe, I added shrimp and kamaboko, a fish cake with a bright pink lining. You can also substitute it with bite-sized pieces of chicken, or even crab meat...."
INGREDIENTS
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1 Cup warm water
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3/4 Teaspoon hondashi, or dry dashi powder
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4 Small dried shiitake mushrooms
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1/4 Cup hot water
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1/2 Teaspoon soy sauce
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1/2 Teaspoon mirin
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4 Medium shrimp, peeled and deveined
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4 Thin slices of kamaboko
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4 Mitsuba leaf stems
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2 Eggs
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