Steamed Egg Custard With Tofu (Kuya Mushi)

Drain tofu of liquid by putting on kitchen paper towels for 10 minutes, then turning over on fresh dry paper towels.

Cut tofu into 8 equal squares and put two in each custard cup.

Wash watercress or spinach very well and remove any tough stems.

Cut into 5 cm (2 inch) lengths and blanch for 1 minute in lightly salted boiling water. Drain at once and run cold water over, then dry well on kitchen paper.

Press into 4 neat portions.

Wipe mushrooms clean with damp paper and cut into slices.

Put mushrooms into cups.

Strain custard and pour over, skim off bubbles, cover cups with lids or foil and steam as described for chawan mushi.

After 10 minutes, add a portion of the blanched watercress or spinach to each cup, pushing it under the surface of the custard.

Replace covers and continue steaming until custard is firm. Serve hot.

CUSTARD: Beat eggs slightly just until whites and yolks are mixed, then mix in stock, salt, soy sauce and sake.