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Chawanmushi ay malambot na Japanese steamed egg custard na may kombu dashi, shiitake, hipon at narutomaki, pinasingawan sa bawat tasa.
Ilagay ang shiitake mushroom, hipon, laman ng halaan at narutomaki sa mga tasa at itabi.
Place the shiitake mushrooms, shrimp, clam meat and narutomaki into tea cups and set aside.
Tunawin ang kombu dashi powder sa 250 ml mainit na tubig at palamigin.
Dissolve the kombu dashi powder in 250 ml hot water and let it cool.
Batihin nang mabuti ang itlog, ihalo sa kombu dashi at salain.
Beat the eggs thoroughly, mix with the kombu dashi and strain.
Ibuhos ang halong itlog sa mga tasa hanggang mga 80% puno.
Pour the egg mixture into the tea cups until about 80% full.
Takpan ng microwave cling film at pasingawan ng 10 hanggang 12 minuto hanggang luto.
Cover with microwave cling film and steam for 10 to 12 minutes until set.
