Recipe for Chawanmushi (Japanese savory custard)

Break two eggs into a container and mix them without beating.

Add the cold dashi broth, soy sauce, and sweet rice wine.

Clean the shiitake mushroom and cut it into quarters. Cut some pieces of chicken breast. Shell the shrimp.

Place two pieces of mushrooms, a few pieces of chicken fillet, and a shrimp in each teacup or bowl. Add the broth mixture and egg. If you do not have a lid for your cups, cover with aluminum foil.

Fill a pot with a little water for steaming. Place the cups in and cook over high heat. As soon as the water boils, lower the heat and cook for 20 minutes covered. The custards are ready when the texture is wobbly. To check, insert a knife blade. If the egg no longer sticks, cooking is complete.

Finally, add the parsley and enjoy.