Ingredients to Use :

8 small prawns.
1 x 100g salmon fillet.
8 mangetout.
4 shiitake mushrooms.
4 free rangeEggs, (60-65g).
600ml Japanese dashi, (see recipe below).
2 tbsp Mirin, (sweet rice wine).
coriander leaves, to garnish.

For the Japanese dashi broth:

30g konbu, (giant kelp).
1 litre cold water.
30g dried bonito flakes.
or

1 x 10g sachet of powdered instant dashi.
1 litre water.

Method Of Preparation :

if making your own broth, slowly heat the konbu and cold water in a saucepan and simmer for 10 minutes without boiling.
Add the dried bonito flakes, simmer for 5 minutes and strain through muslin or a fine sieve.
Alternatively, simply bring 1 litre of water to the boil and add a 10g sachet of instant dashi powder and simmer for 2 minutes.
Peel the prawns, leaving the tails on and cut the salmon into 4 cubes.
Sprinkle the prawns and salmon with a little sea salt. Cut the mangetout and mushrooms in half.
Divide the prawns, salmon, mangetout and mushrooms evenly among 4 x 200ml ramekins, Chinese bowls or small mugs.
Beat the eggs lightly, to avoid froth.
Whisk in the dashi, mirin and a pinch of sea salt. Strain through a sieve into the ramekins and seal each one tightly with foil.
Boil the water in a steamer and turn down to a medium heat.
Put the ramekins in and cook for about 10 minutes or until the mixture has just set but is still a little wobbly.
Garnish with coriander leaves and serve the ramekins with spoons.