Instructions: Cut uncooked chicken into 1/2 inch cubes, sprinkle with salt, and marinate in the sake for 3 to 4 minutes. Set aside.

Butterfly the shrimp, then boil in water. Set aside.

Remove stems from the shitake mushrooms, cut an "X" design in each mushroom top. Set aside.

Blanch the asparagus. Set aside.

Using a zester, zest one carrot (4 groves), then cut into small slices. From zesting, a flower design should have been created. Set aside.

To make the custard, combine eggs, Dashi (broth), Mirin (cooking wine), and salt to taste. Into small custard cups place the following: one piece each of the chicken, shrimp, mushroom, asparagus, and carrot. Pour the custard into the cups, to within 1/2 inch of the top of cup. Steam cups (with lids on) for about 12 minutes.

Uncover cups to place garnish (diakon sprouts) on top of custard. Replace lid and steam for an additional 2 minutes. (Custard is cooked when a knife inserted comes out clean.)

Serves 4.

Comments: Japanese custard is more loose and watery than custard were familiar with in the States.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.