Chawan mushi (Japanese savoury custard)

For ➋
2 fresh eggs
20 cl cooled fish stock (add some sake (or sherry) & a dash of soy sauce)
1 shiitake, torn
6 large prawns, peeled*
2 tbs of parsley

Beat the eggs with a fork.
Add soup stock a little at a time while stirring the eggs.
Place the filling in individual earthenware cups. Pour in the mixture of egg and soup stock.
Cover with parsley.
Boil water in a steamer. Turn the heat down to medium. Place the cups in the steamer. Steam for 12 m.

*Or 200 g fresh white fish. Or a parboiled chicken breast, use with chicken stock.
The custard-like chawan mushi is a classic Japanese dish.
To add taste to the dish, fry or wok the ingredients, except the eggs.
You could pour water in a wok, with a divider for a larger cup. Heat the water with wok lid closed. When hot, put the cup with the ingredients in the wok and steam for about 15 m.
Try the similar Chinese steamed eggs or a modern fusion recipe.