茶碗蒸し = yum

When I was but a wee little Sus, my grandma "Mary" (aka Setsuko) would make me this amazing eggy dish whenever she happened to be visiting from California.  I LOVE this dish.  So tasty and simple, it warms your whole body with its protein-filled silky-smooth goodness. 

Here is a great version of the recipe from rasamalasia.com: 

Ingredients:

4 medium shrimp (or skip if you want it to be veggie)
4 gingko nuts (optional - I usually don't)
2 inch carrot
3 oz chicken breast (or tofu for the vegetarians)
1 teaspoon sake
1 teaspoon soy sauce
2 fresh shiitake mushrooms (thinly sliced, stalks discarded)

For the custard:

3 extra large eggs, beaten
2 cups water*
1/2 teaspoon dashi-no-moto (aka dried dashi pellets you add to water) (or equal amount of dashi stock)* (or veggie stock for the vegetarians)
1 tablespoon sake
1 tablespoon soy sauce
1/2 teaspoon salt
Water

*Ratio of eggs to dashi stock/water is 1:3. The above measurement of water is for reference only.

Method:

1. Blanch prawns and set aside. 

2. Cut the carrot slices into maple leaf shapes . Blanch in salt water and drain. 

3. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.

4. Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. 

5. Bring a steamer to boil and then set the heat to very low.

6. Divide the chicken, shiitake, prawns and carrots among four ramekins (or small oven-safe cups.  Think creme brulee cups). Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. 

7. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it’s done.