Chawamushi by Karin Kong

Make 6 cups


4 eggs
250ml stock
500ml water
Pinch of salt
Dash of pepper
1 tsp soy sauce
Mirin (optional)

3 Shrimps sliced into half
1 chicken thigh, cut into bite size 6 pieces
3 shiitake mushroom, sliced half
Japanese fish cake
2 Crab stick, sliced
Green onion, chopped


Preseason chicken. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and dash of pepper. Let them sit for a couple of minutes.

Meanwhile, in a large bowl, mix eggs, soup stock, salt, 1/2 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.

Place chicken and crab stick in small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. Use spoon to remove any bubbles seen on top.

Note: I didn't cover the cups. Just put the cups into a steamer.

Steam at low heat for 5 to 8 mins to set the eggs. Add the shrimps, fish cake and mushroom on top. Continue to steam for another 10-15 minutes with medium heat. Check with a skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.

Sprinkle spring onions. Served with it's warm.