Chawan Mushi

Directions

1. 1
   In a medium bowl, whisk the dashi powder into the warm water until it is dissolved.
2. 2
   Let the sediment settle, then pour the clear dashi into a large measuring cup; rinse out the bowl.
3. 3
   In the same bowl, using chopsticks, very gently stir the eggs until blended, without incorporating too much air.
4. 4
   Stir in the dashi, then strain the mixture back into the measuring cup.
5. 5
   Divide the cashews between 4 shallow 1-cup bowls.
6. 6
   Top with the egg mixture and wrap each bowl in plastic.
7. 7
   Carefully set the bowls in a steamer basket set over boiling water and steam for 14 minutes or until the custards are set.
8. 8
   Immediately transfer the bowls to the refrigerator to chill for at least 3 hours or overnight.
9. 9
   Unwrap the custards.
10. 10
    Top with the crabmeat, scallion and shiitake and serve.