Chawan Mushi

Directions

1. 1
   Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
2. 2
   Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
3. 3
   Pour in egg mixture.
4. 4
   Fill a double-boiler pan (mushiki) half full with water.
5. 5
   When water comes to a boil, place cups in to steam.
6. 6
   Cover with cheesecloth, place lid slightly off so that steam can escape.
7. 7
   Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
8. 8
   Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
9. 9
   Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
10. 10
    Chawan mushi is served chilled in summer, hot in winter.