Chawanmushi

Place 500ml of water and the Hidaka kombu in a pot over medium heat. Heat to just before boiling (about 85°C / 185°F).

Right before it boils, turn off the heat and add a handful of katsuobushi. Let it steep to extract the dashi.

Wrap the maitake in plastic wrap and microwave at 500W for 1 minute 20 seconds. While still warm, salt lightly to season and tear into small pieces that will mix with the egg.

Strain the cooled dashi through a paper-towel-lined sieve.

Distribute the canned crab and the cooked salted maitake evenly between two chawanmushi cups.

Crack the egg into a bowl and beat gently — don't whip air into it. Add the strained dashi, mirin, and light soy sauce; stir to combine.

Strain the egg mixture slowly through a fine tea strainer into the cups holding the filling.

Cut the mitsuba into 2cm pieces and place on top of the egg mixture. Cover the cups loosely with plastic wrap and microwave at 200W for 4–5 minutes.