Homemade Chawanmushi Recipe (video)
This is a delicious Japanese dish. It is a very soft and creamy savoury egg custard made with dashi (a kelp broth) and usually filled with delicious little tidbits. We used edamame and reconstituted dried shiitake mushrooms. You will find this typically served in individual little ramekins in restaurants, but you can also do it family style like we've done here. You'll notice there's a very faint little crispy line along the outer edge of the dish. If we had used a lid, you would not be seeing that line. Some people enjoy it, and some people would prefer it wasn't there.
You can change up the flavour profile in a few ways. What you put inside can change, and could include things like corn kernels, pieces of snow pea, or even just green peas. If you want to kick up the mushroom aroma and flavour, you can replace a small portion of the dashi broth with the liquid you used to reconstitute the mushroom. The parsley can be replaced with mitsuba or shiso. Lots of ways to tweak this one for your individual tastes.
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I have some picky texture issues so that doesn't really appeal to me, but I had to comment that I have the same dishes as the bowl you were serving into. 
