DIRECTIONS

• Boil the dashi with the light soy sauce, mirin and salt for a few minutes, then turn off the heat and let it cool.
• In a medium bowl, very gently stir the eggs with chopsticks until blended, without incorporating too much air. This is to ensure a smooth-as-silk custard.
• Add the now cooled dashi to the eggs and mix gently once more. Then, strain the liquid into a jug.
• Pour the egg mixture into 4 ramekins or small bowls. Cover each bowl with plastic wrap and steam over medium heat for about 15 minutes. The custard is done when a toothpick inserted in the centre comes out clean. The chawan mushi should be set but still a bit wobbly. If the chawan mushi looks grey or bubbly, instead of being pale yellow and smooth, it’s been overcooked.
• Drizzle each chawan mushi with  teaspoon of the truffle oil (a little goes a long way) and sprinkle the shio kombu on top before serving.