Shrimp Chawanmushi

Step 1

Fill a large pot halfway with water and insert a steamer basket inside so the bottom of the basket sits just above the water line, not touching it. Bring the water to a boil over high heat while you prepare the custard, about 8 minutes.

Step 2

Pat the 6 shrimp dry with paper towels, then place 3 shrimp in each of two small heatproof bowls or traditional chawan cups, dividing them evenly.

Step 3

Crack the 2 eggs into a small mixing bowl and whisk with a fork until the yolks and whites are fully combined and uniform in color, about 30 seconds.

Step 4

Pour the 1 cup dashi into the egg mixture and stir gently with a spoon until blended; do not whisk vigorously, as you want to minimize air bubbles in the custard.

Step 5

Add 1 tablespoon soy sauce, 0.5 tablespoon mirin, and 0.25 teaspoon salt to the egg-dashi mixture and stir slowly until the seasonings dissolve completely and the mixture is smooth, about 20 seconds.

Step 6

Divide the egg mixture evenly between the two bowls with shrimp, pouring it over the shrimp until each bowl is about three-quarters full; the shrimp will float.

Step 7

Carefully place both bowls onto the steamer basket so they sit flat and level. Cover the pot with the lid, leaving it slightly ajar (about 1 inch open) so steam can escape and the custard cooks gently without overcooking.

Step 8

Steam over medium-high heat until the egg custard is set but still silky on top with just a slight jiggle in the very center when you gently shake the bowl, about 10 minutes.

Step 9

Remove the bowls carefully using tongs or heat-proof gloves, as they will be very hot. Serve immediately while the custard is still warm and steaming.