Directions

1. Gently whisk eggs to aerate and gradually add chicken stock, white soy sauce, and Togarashi.
2. Place 2 tablespoons Diced Strawberries and 1/4 cup of diced cooked chicken breast in each ramekin. Spread contents evenly across the bottom of each ramekin.
3. Slowly pour 3 oz. of egg mixture over each ramekin, making sure all ingredients are properly dispersed.
4. Place ramekins in a 4-inch half hotel pan over medium-low heat and add water until half way up the sides of the ramekins.
5. Bring water to a rapid boil, remove from heat, and cover tightly with foil to steam for approximately 12 minutes.
6. Using tongs, remove cooked chawanmushi from hotel pan and garnish each ramekin with 1 tablespoon of diced strawberries and 1 tablespoon of sliced scallion. Serve immediately.