Chawanmushi

The famous savoury custard from Japan is the green pepper custard I cooked in the elimination. It is a simple and elegant dish that can be combined with any fresh vegetables or cooked meats and eaten hot or cold.

Ingredients

12 small	Prawns, peeled and deveined (Main)
2 Tbsp	Mirin
4 medium	Eggs
600 ml	Dashi, chicken or vegetable stock
1 Tbsp	Light soy sauce
½ tsp	Salt
8	Shiitake mushrooms, sliced
1	Spring onion, finely sliced
1 serving	Chilli flakes

Directions

1. Place the prawns in a bowl with 1 tablespoon of the mirin and allow to marinade for 15 minutes while stirring occasionally.
2. Gently whisk the eggs until combined and stir in the remaining 1 tablespoon of mirin, soy and salt while creating as few bubbles as possible and then sieve the mixture.
3. Distribute the mushrooms and prawns between each of the bowls and pour over the egg mixture and cover each bowl with aluminium foil or cling film.
4. Place the bowls in a steamer and steam for 15-20 minutes, or cook in a bain marie in the oven at 220C for 25-30 minutes. The custard should be just set and still be quite wobbly. A toothpick stuck into the middle will come out clean when done.
5. Remove from the steamer and garnish with spring onion and chilli flakes.