Steps

1. Crack 2 eggs into a bowl and whisk lightly.
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2. Add 2 tbsp Shiro Dashi and 250ml water, and mix well.
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3. Strain the egg mixture. Straining makes the custard smooth and silky.
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4. Trim the tough ends from the Shimeji mushrooms (1/6 bunch, 30g) and separate them into bite-sized pieces.
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5. Slice the Chikuwa (1 piece) diagonally into about 3mm thick pieces, creating large rings.
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6. Slice the Kamaboko (1/2 piece, 40g) into about 3mm thick pieces.
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7. Cut the Mochi (1 piece, 50g) into 8 equal pieces.
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8. Arrange the cut mochi pieces in the bottom of a deep bowl, about 15cm in diameter.
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9. Add the Shimeji mushrooms, Chikuwa, and Kamaboko.
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10. Slowly pour the strained egg mixture over the ingredients.
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11. Cover the bowl tightly with aluminum foil.
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12. Place a kitchen paper or cloth in a frying pan that is slightly larger than the bowl, and place the bowl on top.
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13. Pour water into the frying pan from the side until it reaches about 1/3 of the height of the bowl.
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14. Bring to a boil over high heat.
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15. Cover the frying pan and steam over low heat for 15 minutes. Gentle steaming prevents the custard from developing an uneven texture and ensures a beautiful finish.
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16. Carefully remove the aluminum foil, being mindful of steam burns.
    🕒 03:02
17. If the custard is not fully set, steam for an additional 5 minutes.
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18. Carefully remove the bowl from the frying pan, being cautious of burns.
    🕒 03:18
19. Sprinkle with chopped green onions in the center.
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