This is a simple Japanese Chawanmushi  and I used the main ingredient(tempura sauce) in this recipe.

Ingredients( Tempura Sauce )

• 6 dried mushrooms( soaked ), 1 carrot ( cut into pieces )
• 1 portion Chinese coriander root
• 200ml Japanese soy sauce
• 150ml mirin
• 250ml water, 1 tsp mushroom seasoning ( I use chicken powder )

Method

1. Combine above ingredients together in a pot. Cover over high heat till it boils. Turn to low heat, simmer to 15 minutes.
2. Cool solution, strain before use.

Ingredients( Egg Custard )  

• 4 slices leg ham, cut into rectangles
• some seaweeds, cut into  rectangles
• 5 eggs
• 50 ml tempura sauce ( refer to ingredients for Tempura Sauce )
• 200 ml water
• 4 teacups

Method

1. Combine eggs, tempura sauce and water. Beat lightly and strain, set aside.
2. Pour in no.(1) into the teacups. Place ham pieces on the top of each egg mixture. Steam over medium heat for 8-10 minutes. During the steaming period, unflip wok’s cover a couple of times to release hot air. The texture will be very smooth then. Add in the seaweed next to the ham pieces. Serve hot. Voila!