Kaiseki Chawanmushi

Gently beat the eggs without creating foam, then strain through a fine sieve into the warm dashi stock mixed with soy sauce, mirin, and salt for an ultra-smooth custard base.

Divide the shrimp, diced chicken, sliced shiitake mushrooms, and kamaboko slices evenly among four heatproof teacups or chawanmushi cups.

Slowly pour the egg-dashi mixture into each cup over the ingredients, filling them about eighty percent full, and skim off any surface bubbles with a spoon.

Cover each cup with aluminum foil and steam in a steamer over medium-low heat for fifteen to eighteen minutes until the custard is just set but still wobbles gently.

Remove the foil, place a mitsuba leaf on top of each custard as garnish, and serve immediately while the chawanmushi is still warm and jiggly.