Savoury steamed egg custard (Chawanmushi)

1. Cool the dashi until lukewarm and season with the soy sauce, mirin and salt.

2. Mix the eggs with chopsticks without whisking in air, add the dashi and strain the mixture twice through a fine sieve – that's what makes it silky.

3. Cut the chicken into small cubes, peel the prawns, slice the shiitake thinly and divide between four heatproof cups (or small mugs).

4. Pour over the egg mixture, skim any bubbles from the surface with a spoon and cover the cups with foil.

5. Steam in a steamer or in a covered pot with 2 cm of barely simmering water over very low heat for 12-15 minutes, until the custard wobbles but is no longer runny.

6. Garnish with mitsuba leaves and serve warm.

Tip: Chawanmushi is Japan's savoury egg custard "steamed in a teacup" – eaten with a spoon. If the heat is too high it turns full of holes; keep the steam gentle. Parsley leaves can replace mitsuba.