Chawanmushi

Better than most restaurants, according to Mr Picky Donovan Lim. 

Recipe adapted from here.
Makes 3-4. 

3 large eggs, ~50g each
1/2 tsp soy sauce
1 tsp mirin
450ml dashi stock
Toppings (optional)

1. Whisk eggs, soy sauce and mirin together, being careful not to overwhisk to avoid air bubbles.
2. Slowly pour dashi stock into egg mixture and mix gently.
3. Strain egg mixture.
4. Add toppings into ramekins and pour in egg mixture, dividing equally.
5. Steam on low heat for approximately 10-15 minutes or until chawanmushi reaches desired consistency. Ensure lid is wrapped with towel to prevent water from dripping onto the chawanmushi.
6. Serve and enjoy!