Japanese Cawanmushi

One of my daughter's favorite Japanese dish. Very light and easy to make

6 pc peeled prawns

Few bite sized chicken - roasted in a pan until brown on both sides

2 pc shitake mushrooms - halved

4 thinly sliced carrots

a few slices spring onions greens

1 large egg (break and beat lightly with chopstick)

170  ml water mix with 1/2 teaspoon granulated bonito dashi (use part of the water to dissove the dashi in the microwave and add back to the rest of the water.)

1/2 teaspoon usukuchi soy sauce (saltier but lighter colored soy sauce)

1/4 teaspoon salt

Japanese parsley to garnish (or I just use spring onion when out of)

To the dashi mixture add the soy sauce and the salt. Add the dashi soup into the egg. Arrange the chicken, prawns and vegetables into a cup and pour the egg mixture in. Place in a steamer and steam on extreme heat for 1 minute. Cover the lid with towel for best stemming Place a chopstick under the lid to avoid overheating. Reduce heat to low and steam for 10 more minutes. When a skewer is stuck into the egg and the soup is clear, the cawanmushi is cooked. Remove and garnish with Japanese parsley..