Chawanmushi Batter (10 small servings or 5 to 6 large servings)
* 3 eggs
* 450ml (450 fl oz) dashi (fish stock)
* 5ml (1 tsp) mirin (sweet rice wine)
* 15ml (1 tbsp) light soy sauce

Truffle Sauce:
* 300ml (10 fl oz) dashi
* 25ml (0.8 fl oz) mirin
* 25ml (0.8 fl oz) light soy sauce
* 15g (0.5 oz) arrowroot flour (dissolved in 30ml/1 oz water)
* Truffle paste to taste
* Ginger juice
* Chives

Instructions:
1. Make the chawanmushi batter by mixing all the ingredients together and straining.

2. Pour the batter into bowls and use a kitchen blowtorch to remove any bubbles.

3. If using a steam convection oven, cook for 25 minutes at 90 degrees Celsius (194°F) on steam mode. If using a steamer, place in the steaming area and heat over high heat for five minutes. Check that the surface of the custard has turned white, and then steam on low heat for 10 minutes.

4. Put the mirin in a pot and heat to cook off the alcohol, then add dashi and light soy sauce. When it comes to a boil, turn off the heat and thicken using the arrowroot flour dissolved in water. Heat again, and when it comes to a boil and the flour is completely mixed in, add truffle paste to taste to finish the truffle sauce.

5. Add the ginger juice to the chawanmushi and top with truffle sauce. Sprinkle with minced chives.