This is a classic Japanese recipe for a savory steamed custard and popular comfort food known as Chawan Mushi. While talking about custards, it's important here to emphasize the word "savory." Not all custards are sweet, and in that sense Chawan Mushi is much closer to a quiche than to a dessert (but without the crust).

You can buy special little covered dishes used for making Chawan Mushi at many Asian and Japanese grocery stores. The covers keep the steam from dripping into the custards as they cook and keep them hot until serving time. Although these special bowls are very attractive and make a pretty addition to any chef's cupboard, you don't need them to make a good Chawan Mushi. Small ramekin cups or single serve casserole cups, about 12 ounces in size, work just as well.

The secret to making a perfect Chawan Mushi lies in the eggs--it's important not to overbeat them or incorporate air bubbles in order to obtain the smooth, silky texture and mouth-feel so prized by the Japanese. The texture of Chawan Mushi is also softer and soupier than traditional Western custards.

While I've created a basic recipe using simple ingredients, any combination of meats, seafood, vegetables, fruit and stock can be used as long as the ratio of liquid-to-egg ratio remains the same.

Chawan Mushi can be served as a side dish or paired with steamed rice to make a main course. In Japanese restaurants, it's often served as a side dish in bento boxes.

Cook's note: "Mushi" is a Japanese term referring to steamed foods.

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
2 tbsps soy sauce
12 cooked shrimp, peeled, deveined and diced
1 1/2 cups of watercress or spinach, cut into 1/2-inch pieces
6 shitake mushrooms heads, cut in half
3 green onions, white parts only, thinly sliced
8 eggs
3 1/2 cups chicken broth or dashi, room temperature
1/4 tsp salt

1. In a small bowl, pour soy sauce over chicken cubes. Arrange an equal amount of chicken, shrimp, watercress or spinach, mushrooms and green onions inside six custard dishes, small ramekin cups or single serve casserole cups.

2. In a separate bowl, break up the eggs as gently as possible using a fork and without creating a foam. Slowly pour in the chicken stock or dashi, add the salt and continue to stir gently. Slowly fill each cup with the egg and broth mixture, making sure not to create any bubbles. Cover the top of each cup tightly with cling wrap.

3. Arrange cups inside a large pan in the oven. Fill the pan with boiling water deep enough to come halfway up the sides of the cups. If there are no individual lids, place a baking sheet over cups to cover.

4. Bake at 300F for 20 minutes, or until a knife inserted into the center of the custard comes out moist but not "eggy." Serve immediately.