Chawanmushi

 Chawanmushi is a soft and smooth Japanese steamed egg custard.
Unlike many Japanese dishes, it is savory, not sweet. It is often served as an appetizer in traditional meals. The dish has a gentle flavor and a silky texture, making it very popular.

Chawanmushi started during the Edo period (1603–1868). It was influenced by Chinese and European cooking methods. The name "Chawanmushi" means "steamed in a teacup." It became an important dish in kaiseki cuisine, which is a traditional multi-course Japanese meal.

People eat Chawanmushi for special occasions, like New Year's celebrations and tea ceremonies. Some ingredients in the dish have special meanings: 
 Eggs – Symbolize new beginnings.
 Dashi (Japanese soup stock) – Represents balance and harmony. 
 Shrimp – Brings long life and happiness. 
 Ginkgo Nuts – Mean good health and success. 
 Mushrooms (Shiitake or Matsutake) – Represent nature and balance.

Traditionally, people serve Chawanmushi in small teacups. Today, some restaurants add new ingredients like truffle oil or seafood. At home, people change the recipe with seasonal ingredients, like chestnuts in autumn or bamboo shoots in spring.

Want to make Chawanmushi at home? Here is a simple recipe: 
 Ingredients:
 2 eggs 
 1 ½ cups dashi (Japanese soup stock) 
 1 tsp soy sauce 
 1 tsp mirin 
 ¼ tsp salt
 4 small shrimp (peeled and cleaned) 
 4 ginkgo nuts (optional) 
 4 shiitake mushroom slices 
 4 slices of kamaboko (fish cake, optional) 
 Instructions: 

 In a bowl, beat the eggs gently. Add dashi, soy sauce, mirin, and salt. Mix well. Strain the mixture to remove lumps. Place one shrimp, one ginkgo nut, one mushroom slice, and one kamaboko slice into each small cup. Pour the egg mixture into the cups (about ¾ full). Cover each cup with foil or a lid. Steam for 12–15 minutes over low heat. The custard should be soft and smooth. Serve warm or cold. You can add mitsuba (Japanese parsley) for decoration. 

 Enjoying Chawanmushi