¼ teaspoon usukuchi shoyu (light soy sauce), or substitute 1/8 teaspoon all-purpose Japanese soy sauce
GARNISH
4 teaspoons grated, scraped fresh ginger root
How To Cook:
1. Sprinkle the shrimp with ajishio and the chicken with soy sauce and MSG. Place 1 shrimp, a few cubes of chicken, and 3 ginkgo nuts in each of four 8-ounce custard cups or bowls.
2. In a mixing bowl, beat the eggs thoroughly, then stir in the dashi, salt, a sprinkle of MSG and the usukuchi shoyu, and divide it equally among the custard cups.
3. Gently skim off any bubbles on top of the custard mixture with a spoon, and cover each cup securely with aluminum foil.
4. Place the custard in an Oriental steamer or steamer substitute. Bring the water to a boil, then partially cover the pot and steam over moderate heat for 10 minutes, until the custard is firm.
TO MAKEKUYA MUSHI, A VARIATION OF CHAWAN MUSHI:
Omit the chicken, shrimp and gingko nuts and substitute a 1-inch square of tofu (soybean curd) for each serving.
