Japanese Steamed Egg / Chawanmushi

Ingredients:

• 3 medium eggs (beaten)
• 1 tsp dashi / Japanese fish stock
• ½ tsp salt
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp sugar
• 1½ cup of water

Filling:

• 4 dried Shitake mushrooms (soaked and sliced)
• 100 g of chicken thigh fillet (cut into bites)
• 4 oysters - should be using Naruto/Japanese fish cake but I don't have it

How to:

• divide the mushrooms, chicken, and oysters into 4 portions. Place each portion into a porcelain cup/bowl
• mix all the ingredients together in a big bowl. Pour into the 4 cups/bowls
• preheat your steamer. Lower the heat, and steam the egg mixture for 15-20 minutes. Use a toothpick to test whether the chawanmushi is done or not
• serve for 4