- 1/4 kabocha pumpkin
- 3 large eggs, lightly beaten
- 2 cups dashi
- 1 teaspoon shoyu
- 1/2 teaspoon salt
- Scoop out seeds from kabocha and roast in a 375 degrees F oven for about 30 minutes, or until soft. Puree in a blender.
- Combine the dashi, soy sauce, salt and eggs. Stir in the pumpkin puree.
- Pour the mixture into 6 ramekins. Place the ramekins in a steamer, cover and steam for 15 minutes. Chawanmushi are done when no longer watery, but still loose and wobbly when moved. They will continue to set when removed from the steamer.