Chawanmushi - Steamed Egg Custard

Bring Hondashi (1/2 tsp), Water (2 1/2 cups), Salt (1/2 tsp), Soy Sauce (1 tsp) and Mirin (1 Tbsp) to boil, leave to cool.

Use fork to carefully break up Farmhouse Eggs® Large Brown Eggs (4). Stir them with dashi stock.

Pass through a strainer. Pour into 4 to 6 steaming cups, depending on the size of your steaming cup.

When water in the steamer starts to boil, turn off heat. Place cups on the steamer, place Prawns (4) seasoned with Salt (to taste) and Ground Black Pepper (to taste) in cups and pour in the egg liquid.

Cover lid with a muslin cloth or cover cups with a piece of aluminum foil and bring to boil at high heat for 3 minutes, then adjust to medium heat and steam for about 7 minutess or until eggs are just set. Occasionally, loosen steamer lid slightly to allow steam to escape.

Serve immediately. Enjoy!