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If you are having problem recently in the kitchen when it pertains to obtaining your cuisine just right, you are not alone. Many people have all-natural cooking talent but not quite sufficient know-how to cook with excellence. This Steamed Savory Egg Custard dish is a good start, very easy to prepare as well as scrumptious.

Prepare Chicken.
Prepare Egg.
Prepare chicken dashi stock.
Use soy sauce.
Prepare mirin.
You need to prepare salt.
You need shiitake mushrooms.
You need bunch(10g) mitsuba wild chervil.

First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture..
Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl..
Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full..
Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute..
There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top..

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