Steps

1. Place Silken Tofu 1/2 block (150g) in a heatproof bowl and mix with a whisk until it becomes a paste.
   🕒 00:45
2. Crack 2 Eggs into the pureed tofu and mix them together while beating.
   🕒 00:55
3. Add 100ml of water and [A] Shiro Dashi (White Soy Sauce Base) 1 tbsp, and mix further.
   🕒 01:04
4. If there are bubbles on the surface, crush them with a whisk.
   🕒 01:14
5. Cover with plastic wrap and heat in a 200W microwave for 8 minutes.
   🕒 01:28
6. After heating for 8 minutes, heat for another 4 minutes at 200W.
   🕒 02:01
7. If it's not firm, continue to heat at 200W for 1 minute at a time, checking the consistency. This is the key! Heating slowly at a low wattage prevents it from becoming grainy and results in a smooth texture.
   🕒 02:21
8. Insert a sharp object; if nothing sticks, it's cooked. Let it cool down and then chill in the refrigerator.
   🕒 02:38
9. Cut Myoga (Japanese Ginger) 2 into 4 lengthwise strips and finely chop.
   🕒 02:59
10. Soak the chopped myoga in water for about 5 minutes to remove bitterness, then drain thoroughly.
    🕒 03:04
11. Cut off the ends of Okra 2, sprinkle with salt, and rub to create surface texture.
    🕒 03:12
12. Pierce the okra in several places with a sharp object, then wrap in plastic wrap.
    🕒 03:16
13. Heat in a 600W microwave for 20 seconds, cool in cold water, and then slice into rounds.
    🕒 03:19
14. Cut Kamaboko (Fish Cake) 1/2 into approximately 5mm cubes.
    🕒 03:27
15. In a heatproof container, combine 100ml of water, [B] Shiro Dashi (White Soy Sauce Base) 1 tsp, [B] Soy Sauce 2 tsp, [B] Sugar 1 tsp, and Potato Starch 1 tsp. Mix well.
    🕒 03:32
16. Heat in a 600W microwave for 1 minute 30 seconds. (Take it out once to stir to prevent lumps.)
    🕒 03:43
17. Once thickened, let it cool down and then chill in the refrigerator.
    🕒 03:55
18. Top the chilled chawanmushi with chopped myoga, sliced okra, and diced kamaboko.
    🕒 04:15
19. Pour the chilled sauce over it.
    🕒 04:20