Chilled Chawanmushi

Steps

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1. 1
   Prepare the jelly: Add water, soy sauce, mirin, sugar, salt, and dashi stock base to a pot.
   ▶ ≈0:00
2. 2
   Bring the mixture to a boil, stirring occasionally, then let it cool slightly for about a minute.
   ▶ ≈0:13
3. 3
   Turn off the heat and let it cool for about 10 minutes, then add the powdered gelatin directly and stir well until completely dissolved.
   ▶ ≈0:28
4. 4
   Pour the jelly mixture into a container, let it cool slightly, then refrigerate for about two hours until set.
   ▶ ≈0:36
5. 5
   Prepare the chawanmushi: Remove the stems from the shiitake mushrooms and slice them.
   ▶ ≈0:43
6. 6
   Place the sliced mushrooms in the container. Cut the chicken into small pieces and add them as well.
   ▶ ≈0:55
7. 7
   Add the edamame. Crack the eggs into a bowl and beat well until the mixture is uniform.
   ▶ ≈1:03
8. 8
   Add the white dashi and water, then strain the mixture through a fine tea strainer into the prepared container.
   ▶ ≈1:10
9. 9
   Cover the container with aluminum foil. Place 2-3 sheets of kitchen paper on the bottom of the pot and set the container on top.
   ▶ ≈1:18
10. 10
    Cover the pot with its lid. Once the water begins to simmer, reduce the heat to low, cover, and steam for 8 minutes.
    ▶ ≈1:26
11. 11
    After 8 minutes, turn off the heat. Tilt the bowl gently—if the custard doesn't spill, it's cooked. Cover and let it finish cooking with residual heat for 10 minutes.
    ▶ ≈1:40
12. 12
    Let the custard cool slightly, then refrigerate. Once the jelly is fully set, use a fork to loosen it gently and place it on top of the chilled chawanmushi.
    ▶ ≈1:58