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  1. Fine-mesh strainer, small bowls, 4 chawan-mushi cups, pot with steamer basket and lid
  2. 1 chicken thigh, cut into bite-size pieces
  3. 2 tablespoons sake
  4. 2 teaspoons soy sauce
  5. 4 shrimp, shells removed, deveined, and cut in half
  6. 3 scallops, cut into four pieces each
  7. 2 shiitake mushrooms, sliced
  8. Eight ½-inch (3-mm) pieces of kamaboko
  9. 4 tablespoons (60 g) ikura
  10. 4 mitsuba stalks


  1. 3 eggs
  2. 1¼ cups (310 mI) dashi stock
  3. 1 teaspoon sake
  4. ½ teaspoon salt
  5. 1 teaspoon soy sauce

  1. Pour water into a pot to a depth of 2 inches (5 cm). Insert a steamer basket and set the pot over medium heat.
  2. Place the chicken pieces, sake, and soy sauce in a small bowl. Let marinate for 10 minutes.
  3. In a bowl, combine all the ingredients for the custard. Pass the mixture through a fine-mesh strainer several times to remove excess bubbles from the mixture.
  4. Place a few pieces of chicken in each chawan-mushi cup. Top with the shrimp and scallops. Add the shiitake mushrooms and kamaboko.
  5. Slowly pour the custard into each chawan-mushi cup until ½ inch (6 mm) from the top. Pop any bubbles with a toothpick to keep the top smooth. Cover each of the cups.
  6. Place each cup in the steamer basket and cover the pot with a lid.Reduce the heat to medium-low and steam until the custard is cooked through, about 20 minutes. The internal temperature of the custard should register 165°F (74°C) on a kitchen thermometer.
  7. To serve, top each custard with a tablespoon of ikura and a mitsuba stalk.