Chawan mushi – steamed cup

Ingredients for 4 servings:

• 100 g chicken breast fillet(s)
• 8 sugar snap peas
• 4 shiitake mushrooms
• 1 small carrot(s)
• 2 eggs
• 3 tsp dashi seasoning powder
• 300 ml water, warm
• 1 tbsp soy sauce
• 1 tbsp sake
• ½ tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Japanese dish, appetizer

Halve the snow peas and steam in salted water until al dente. Thinly slice the carrots. Clean the shiitake mushrooms. Cut the chicken into small pieces. Mix the water with the dashi, sake, and soy sauce and add the beaten eggs. Divide the vegetables, mushrooms, and meat into 4 small bowls and slowly pour in the egg mixture. Place the bowls in a baking dish. Fill the baking dish with hot water until the bowls are halfway submerged. Steam in the oven at 120°C for about 15 minutes. The larger the bowls or cups, the longer they will need to be in the oven. The consistency should be similar to crème brûlée.