Break the eggs into a bowl, add the dashi, salt, shoyu, and mirin, beat well. Allow the mixture to stand for a few minutes and then strain through a fine strainer (the objective here is to remove all air bubbles and lumps from the egg mixture). In 4 individual heat proof custard cups with lids (or heat resistant coffee cups with saucers or foil for lids), place a shrimp, some snow peas and a shiitake mushroom. Pour the egg mixture into each cup until two-thirds full and cover with the lid. Place the cups in a preheated steamer and steam over high heat. When the surface of the custard turns white (about three minutes), reduce the heat to low and steam for an additional 15 minutes. Once you are able to stick a bamboo skewer into the custard and have the liquid flowing from the puncture run clear, the custard is ready to eat!
The custard surface should be moist and slick, not cracked and parched). Carefully remove the hot cups from the steamer and serve. The Japanese make beautiful ceramic cups with lids especially for steaming this type of custard, if possible pick up a set from a local merchant or Asian food store. Also, chawan-mushi is excellent when served chilled as a summer dish! [Irm]

Resep III :

Tim Telur ala Jepang (Chawan musi)

Bahan:
- 3 butir telur ayam
- ¼ sdt garam
- ¼ sdt gula pasir
- 1 sdm kecap asin (kikkoman)
- ½ liter kaldu ayam
- 125 gram daging ayam rebus, potong sesuai selera
- 6 ekor udang, buang kulit dan sisakan ekornya
- 2 buah jamur hitam (Shitake), rendam dengan air panas, potong jadi 6.
- 24 butir kedelai segar

Cara Membuat:
- Kocok telur dengan garpu sampai rata, lalu disaring.
- Masukkan garam, gula, kecap asin dan kaldu ayam. Aduk lagi sampai rata.
- Tempatkan ayam, udang, jamur, kacang kedelai ke dalam mangkok saji.
- Masukkan campuran telur lalu kukus dalam panci pengukus yang sudah dipanaskan kurang lebih 15 menit. Kukus sampai matang. Permukaan tim telur ini harus mengkilat. Untuk 4-5 porsi [Htt]