Chawan Mushi

I finally decided what to cook for lunch, and it's a spread of japanese dishes. This is what I made- chawan mushi, fried fish with ginger juice, pickled vegetables and miso soup.

Recipe for chawan mushi

Ingredients
2 small eggs
250 ml stock (made from 250ml water and 2 tablespoon ikan bilis)
2 teaspoons soya sauce
1/4 teaspoon salt
2 shitake mushroom sliced
6 slices of japanese fishcake
2 pieces of crab stick cut into quarter

Method
1)Break the eggs into a bowl and mix up the yoke and white in a Z fashion with a chopstick without foaming it.
2)Add the soya sauce and salt into the stock.
3)Add the cooled stock into the egg gently and mix gently with the chopstick.
4)Divide the mushroom, fishcake and crabstick into 3 cups.
5)Pour the egg mixture into the 3 cups equally.
6)Use aluminium foil to cover the top of the 3 cups.
7)Put the cups into the steamer that has the water already boiling.
8)Switch on big fire for 1 or 2 mins, then switch to low fire for another 12 to 15mins.
9)Check if the chawan mushi is ready by poking a satay stick into the egg. If some broth comes out from the hole that is poked, it is ready. Do not overcook or else it will lose it's soft silky texture.

No Japanese teacup so used the old kopitiam coffee cup instead haha