Vegetable Chawanmushi

Ingredients

• •4 large eggs
• •2 cups dashi broth (or vegetable broth)
• •1/2 cup shiitake mushrooms, sliced
• •1/2 cup carrots, diced
• •1/2 cup green peas (fresh or frozen)
• •2 green onions, finely chopped
• •1 tbsp soy sauce
• •1 tsp mirin (optional)
• •Salt, to taste

Instructions

1. 1

   In a mixing bowl, whisk together the eggs, dashi broth, soy sauce, and mirin until well combined.

2. 2

   Add a pinch of salt to the egg mixture, adjusting to taste.

3. 3

   In small ramekins or a heatproof dish, evenly distribute the sliced shiitake mushrooms, diced carrots, green peas, and chopped green onions.

4. 4

   Pour the egg mixture gently over the vegetables in the ramekins, filling them about 3/4 full.

5. 5

   Prepare a steamer pot or a large pot with a steaming rack and bring water to a gentle simmer.

6. 6

   Place the ramekins in the steamer and cover with a lid. Steam for about 15 minutes, or until the custard is set.

7. 7

   Remove the ramekins from the steamer and let them cool slightly before serving.