Chawan mushi

Method

1. For the Japanese dashi broth: if making your own broth, slowly heat the konbu and cold water in a saucepan and simmer for 10 minutes without boiling. Add the dried bonito flakes, simmer for 5 minutes and strain through muslin or a fine sieve.

2. Alternatively, simply bring 1 litre of water to the boil and add a 10g sachet of instant dashi powder and simmer for 2 minutes.

3. Peel the prawns, leaving the tails on and cut the salmon into 4 cubes. Sprinkle the prawns and salmon with a little sea salt. Cut the mangetout and mushrooms in half.

4. Divide the prawns, salmon, mangetout and mushrooms evenly among 4 x 200ml ramekins, Chinese bowls or small mugs.

5. Beat the eggs lightly, to avoid froth. Whisk in the dashi, mirin and a pinch of sea salt. Strain through a sieve into the ramekins and seal each one tightly with foil.

6. Boil the water in a steamer and turn down to a medium heat. Put the ramekins in and cook for about 10 minutes or until the mixture has just set but is still a little wobbly.

7. Garnish with coriander leaves and serve the ramekins with spoons.