Steps

1. In a pot for making dashi, add 500ml of water and bring to a simmer over medium-low heat.
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2. Once the water boils, reduce the heat to low and simmer for 10 minutes to extract the umami from the dashi pack.
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3. Cut 2 sticks of Chikuwa into bite-sized pieces with a spoon.
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4. Prepare your Chawanmushi cups and add the cut Chikuwa.
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5. After 10 minutes, carefully strain 350ml of dashi broth from the pot.
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6. Allow the extracted dashi to cool to room temperature. This is crucial because adding hot dashi to the eggs will cook them prematurely, resulting in a less smooth texture.
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7. In a bowl, crack 2 large eggs. Whisk them gently with chopsticks, keeping them at the bottom of the bowl to avoid incorporating too much air, and break down the whites.
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8. To the whisked eggs, add 1 pinch of salt, 2 tbsp of Mirin (Sweet Rice Wine), and 2 tsp of Usukuchi Soy Sauce (Light Soy Sauce).
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9. Gradually add the cooled 350ml of dashi broth to the egg mixture.
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10. Strain the egg mixture through a sieve. This step removes any unincorporated egg white or chalaza, ensuring a perfectly smooth texture.
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11. Gently pour the egg mixture into the prepared cups.
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12. Cover each cup tightly with aluminum foil. If any bubbles remain on the surface, you can briefly torch them with a kitchen torch for a cleaner finish.
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13. Place the Chawanmushi cups into a frying pan. Ensure the pan is large enough to accommodate the cups and that a lid can fit securely.
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14. Add 1L of water and a folded kitchen towel to the frying pan. Carefully place the Chawanmushi cups into the water. The towel acts as a cushion to prevent the cups from moving and helps distribute heat evenly.
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15. Heat the water in the frying pan over medium heat.
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16. Once the water is simmering gently, reduce the heat to low. Maintain a gentle simmer where bubbles occasionally rise, but the water is not boiling vigorously.
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17. Cover the frying pan and steam for 12 minutes. This slow steaming process is key to achieving a smooth, delicate texture without air bubbles.
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18. Turn off the heat and let the Chawanmushi steam in the residual heat for the same duration, 12 minutes, with the lid on. This allows the custard to cook through evenly, resulting in a silky smooth finish.
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19. Carefully remove the cups from the frying pan.
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20. Garnish with fresh Mitsuba (Japanese Parsley) for a pop of color and freshness.
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