I made Chawanmushi (Pork) and it was amazing!

The recipe used is an adaptation of Japanese Cooking 101’s. This serves approx. 6 (with extras for some, like me, who want more than 1 serving).

Ingredients

• 6 eggs
• Ichiban Dashi 
• 4 cups water (about 1 litter)
• 4"x2" Kombu(Dried Kelp)
• Handful of Katsuobushi (Dried Bonito Flakes)
• 1/2 tsp salt
• 2 tsp soy sauce
• 2/3 tsp Sake
• 2/3 tsp Mirin
• 100-200g Minced pork, about a teaspoon-full for each serving
• Shimeji mushrooms 
• Parsley leaves, chopped (used as garnish)

Instructions

Whip up your Ichiban Dashi. Put Kombu in water in a pot, and heat at medium heat until just before boiling. Remove Kombu. Add Katsuobushi and let the water boil, then immediately turn off the heat. Leave it for 5 minutes and strain.

Preseason minced pork. In a small bowl, mix pork with 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.

Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.

Place minced pork (a tablespoon), and Shimeji mushrooms in each of 4 small cups (such as ramekins), then gently pour egg mixture over them to fill 3/4 of a cup. Cover with aluminium foil and put the covered cups into a steamer.

Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.

Sprinkle chopped parsley leaves and cover again for 1-2 minutes.

Tanoshī!