here’s a simple recipe that i adapted as i dont store sake and dashi stock in my kitchen.
water ( x 3 of eggs volume)
2 tsp light soya sauce
1 tsp mirin
1 tsp chinese wine
1 tsp noodle sauce from daiso
mix ingredients and STRAIN before pouring into chawan mushi cups.
optional topping – mushroom, minced pork, chicken, shrimp or anything you fancy!
steam in rice cooker while cooking rice. ‘killing 2 birds with one stone’
texture is as soft aand smooth as bean curd! yum.