I really dig the common steamed egg custard (canto: swee-dan), so when I first tasted Chawan-mushi in a Japanese “conveyor-belt” restaurant, it tasted like heaven. After a number of trial and error, I managed to recreate this dish in my kitchen. Here’s my version:

Ingredients:

• 2 eggs
• 2 tsp Honshi Dashi stock powder
• 2 cups of warm water
• Fillings - shrimps, ikan bilis and mushrooms

Making:

1. Prepare 2 small serving cups, preferably with lids.
2. Break the eggs in a large bowl. Strain the eggs for a better texture.
3. Prepare the Dashi stock by mixing the warm water with the stock powder. Make sure the water is warm so that the stock powder can dissolve.
4. Mix the Dashi stock with the eggs. Stir well to create the egg mixture. The ratio of Dashi stock to the beaten eggs should be about 2 to 1.
5. Divide the fillings and egg mixture evenly in the cups.
6. Steam for 8 min in high heat. Lift the cover of the steamer every 2 minutes so that the top of the chawan-mushi doesn’t get overcooked.