Japanese Savory Steamed Egg Custard

Break 3 eggs in a bowl and stir slowly with chopsticks just until the whites loosen.

Mix 350 ml dashi stock with 1 tsp soy sauce and 1 tsp cooking wine, then combine it gently with the eggs.

Pass the egg mixture once through a fine sieve to remove strands and trapped bubbles.

Skim any foam from the surface with a spoon, then let it stand about 3 minutes so larger air pockets settle before steaming.

Trim the 60 g shrimp to fit neatly inside the cups, and slice the 40 g shiitake mushroom thinly.

Divide the shrimp, shiitake, and 6 ginkgo nuts evenly among heatproof cups so each serving has some filling.

Pour the strained egg mixture slowly down the inside wall of each cup so the fillings stay in place.

Skim off any small bubbles that remain on top, then cover each cup with a lid or plastic wrap.

Bring the steamer water to a full boil, then reduce the heat until only gentle steam rises.

Tuck a cloth under the lid before adding the cups so condensation does not drip onto the custard surface.

Steam over low heat for 15 minutes, then gently jiggle the cup to check that the edges are set while the middle still trembles softly. If the center is below 71°C, steam in 1-2 minute increments. Turn off the heat, rest 2 minutes, and serve warm.