• tablespoons thin (pouring) cream
  • tablespoons shiro-dashi
  • 3 eggs


Whisk all the ingredients together with 350 ml (12 fl oz) water in a bowl and strain through a fine sieve into a jug. Divide among four small bowls and cover each bowl very tightly with plastic wrap. Put the bowls in a large steamer and place over a saucepan of simmering water for 6–8 minutes or until set. They should be quite firm with a little wobble in the centre.

To Serve

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.