- 2 eggs (~105g)
- 5g dashi powder
- 7g soy sauce
- 3.5g mirin
- 2g white sugar
- 260ml warm water
- 1 crab stick (cut into cubes)
- 6-8 dried shiitake mushroom slices (soaked and soften)
Whisk eggs in a bowl. Mix warm water with other seasonings in another bowl. Make sure the dashi powder is fully dissolved.
Combine the egg with the mixture. Sift to ensure silky texture.
Divide crab stick pieces and mushroom slices into 2 chawanmushi cups (make sure to squeeze excess water out of the mushroom). Gently pour the egg mixture into the cups. Cover with chawanmushi lids.
Bring water to boil in a large pot. Steam the chawanmushi on medium low heat for 18 minutes then on low heat for another 2 minutes (partially cover pot with lid). Ready to serve.