MAKE IT YOURSELF: CHAWANMUSHI
INGREDIENTS
4 eggs, about 55g each
21/2 cups of dashi (Japanese kelp stock) or chicken stock, room temperature
2 Tbs Japanese soy sauce
1 Tbs mirin or Chinese rice wine
To serve
2 tsp lumpfish caviar, ocean trout caviar, salmon roe (ikura) or flying fish roe (tobiko)
Truffle oil or sesame oil
Chives, cut about 2cm long
