Ingredients

• 2 large eggs

• 1 cup warm dashi (not hot)

• 1 Tablespoon light soy sauce

• 1 teaspoon mirin

• pinch fine sea salt

• 4 medium shrimp, peeled and cut into bite-size pieces

• 1/2 cup shiitake mushrooms, thinly sliced

• 1 teaspoon neutral oil

• 1 teaspoon soy sauce (for mushrooms)

• sliced scallions for garnish

Instructions

Prepare Mushrooms

Sauté shiitakes in neutral oil until lightly softened. Add soy sauce and cook briefly, then cool.

Prepare Custard

Lightly beat eggs without incorporating air. Combine warm dashi, soy sauce, mirin, and salt. Slowly mix into eggs. Strain through a fine sieve.

Assemble

Divide shrimp and mushrooms evenly among cups. Pour custard mixture over fillings, filling 85–90% full.

Steam

Set oven to 185°F Steam. Place cups on a perforated pan. Cook 18–22 minutes until the custard jiggles gently and the surface is glossy.

Finish

Rest 3–4 minutes. Garnish with sliced scallions and serve warm.