INGREDIENTS

8 oz tofu
1 cup springs of watercress or young spinach leaves
8 small button mushrooms
CUSTARD
4 eggs
2 1/2 cups dashi or chicken stock
1 1/2 teaspoons salt
1 tablespoon Japanese soy sauce
2 tablespoons sake, mirin, or dry sherry

COOKING METHOD

Drain tofu of liquid by putting on paper towels for 10 minutes then turning over on fresh dry paper towels. Cut tofu into 8 equal square and put two in each custard cup.

Wash watercress and spinach well and remove any touch stems. Cut into 2 inch lengths and blanch for 1 minute in lightly salted boiling water. Drain immediately and run over with cold water. Dry well on paper towels. Press into 4 neat portions. Wipe mushrooms clean with dam paper and cut into slices.

Put mushrooms into cup. Strain custard and pour over, skim off bubbles. Cover cups with lids or foil and steam as described for chawan mushi. After 10 minutes, add portion of the blanched watercress or spinach to each cup, pushing it under the surface of the custard. Replace covers and continue steaming until custard is firm. Serve hot.

To make custard, beat eggs slightly just until whites and yolks are mixed. Mix in stock, salt, soy sauce, and sake.

SOURCE: AsianConnections