Chawanmushi

Cut the chicken thigh into pieces about 2 cm and toss with 0.5 tsp light soy sauce. Slice the shiitake caps and peel the shrimp.

Let the dashi cool to room temperature. Gently stir the eggs with chopsticks without whisking in air, pour in the dashi, add 2 tsp light soy sauce and mirin, and mix together.

Strain the egg mixture through a fine sieve to remove any egg white lumps and bubbles.

Divide the chicken thigh, shiitake and half the shrimp among 4 heatproof cups. Pour in the egg mixture, leaving some space at the top, and skim off any foam from the surface.

Cover the cups with foil. Pour 1000 ml water into a deep pan, place a folded towel on the bottom, and arrange the cups so the water reaches about a third of the way up their sides.

Cover and heat over medium heat; as soon as the water starts to boil, reduce the heat to low and cook for 13 minutes, keeping it at a gentle simmer without strong bubbling.

Place the remaining shrimp in the center of each cup, cover again and steam for about 3 more minutes. The chawanmushi is ready when the center barely wobbles but no liquid runs out.

Remove the cups from the pan, let rest for 2 minutes under the foil, and serve hot.