CHARWAN-MUSHI

This is a favorite in most Japanese restaurants in Hong Kong, apparently it is an all time favorite in Japanese families as well as in Kaiseki menus, per Sensei.  It is another simple 'practice-makes-perfect' recipe.

* 300cc of Dashi
* 2 eggs with a pinch of salt
* Morsels of chicken & Baby Shrimps
* Shiitake or other kinds of mushrooms

Whisk the eggs, add Dashi, a sprinkle of soya sauce and strain the mixture. Put the chicken and shrimp in individual cups and slowly pour in the egg mixture. Lids on, put the cups in a tray, and fill it with water up to 1/3 of height of the cups.  Steam at 80C for 6-8 minutes until the eggs are done, but not over done. Try out the desired temperature in your steamer at home. In Japan Mitsuba, a herb that looks like Italian Parsley is used to garnish, if not available regular flat leave parsley is fine. This recipe will produce 4 servings.