Whisk all the ingredients together with
When the bowls of chawanmushi are cooked, remove the plastic wrap and divide the crabmeat among the four bowls. Spoon the hot vegetable nage glaze on top, making sure you cover the whole surface area of the chawanmushi. Garnish each with a teaspoon of trout roe, some chopped chives and a few drops of shellfish oil.
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