Chawan Mushi Roy Yamaguchi   From Every Day with Rachael Ray June-July 2006 4 SERVINGS PREP TIME 20 min; COOK TIME 45 min 3 teaspoons dashi no moto (instant dashi or fish-broth powder), available at Asian markets 1 teaspoon mirin (Japanese sweet rice wine) 1 teaspoon soy sauce 3 large eggs 1/4 cup finely diced chicken thigh (about 1 large thigh) 1/4 cup finely diced medium shrimp (about 2 ounces) 1/4 cup finely diced shiitake mushroom caps 1 tablespoon snipped chives 1. Bring 2½ cups of water to a boil and stir in the dashi powder. Remove from the heat and add the mirin and soy sauce. In a medium bowl, lightly beat the eggs, then whisk in a few tablespoons of the dashi broth to warm the eggs. Whisk in the remaining broth, then strain the mixture. 2. Divide the chicken, shrimp, mushrooms and chives among 4 mugs. Top with the egg mixture (to almost fill the mugs), then cover each mug tightly with plastic wrap. 3. Place the mugs in the bottom of a large, deep saucepan with a tight-fitting lid. Pour water into the pan until it comes halfway up the sides of the mugs, then remove the mugs. 4. Bring the water to a boil, reduce the heat to low, return the mugs to the simmering water and cover the pot. Steam the custards until set, about 45 minutes.

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