For the custard, break the eggs in a bowl and with a fork, or chopsticks, mix gently to avoid making bubbles. Add the dashi stock, soy sauce and stir until blended. Strain into a jug and set aside.

Divide the mushrooms and prawns equally into four individual china bowls. Pour in the egg mixture. Cover with lid if available or else cover tightly with cling film.

Steam over medium heat for 10 to 15 minutes or until set.

Chawan-mushi is done when a toothpick inserted in the centre comes out clean. Garnish and serve at once.

Tips

1. These light and delicious custards may be cooked in a bain-marie in the oven if a steamer is not available.

2. 80 grams of chicken marinated in soy sauce and sake may be substituted for the prawns. Depending on the brand, one teaspoon of dashi granules is enough to season 600 millilitres of water.

3. To make your own dashi stock; bring 1½ litres of water to a boil in a saucepan with a 15-gram piece of konbu (kelp). Remove konbu and away from heat add 50 grams of dried bonito flakes (katsuobushi). Once the flakes sink to the bottom of the pan, strain the stock. Cool and refrigerate.