Chawanmushi

Made chawanmushi tonight as a supper (yep, still ravenous after coming back from a fantastic hot bowl of Seremban beef noodles at Marine Parade hawker centre... but that's another story). It was quite easy to do - I had some dashi stock on hand, that I had earlier made using bonito flakes. Assemble in a bowl some sliced shitake mushrooms and one peeled prawn, then beat one egg together with some dashi stock, mirin, and soya sauce. Steam on very low heat for 15 min. Real heartwarming savoury snack at night.
Notes to self: (a) do not place the bowl so near the water, (b) cover with baking paper to prevent condensation dripping onto the egg surface and spoiling the silky smooth texture, (c) beat the egg - dashi stock mixture more thoroughly for an even texture throughout.