Missing Japan? Here's an egg-citing recipe! Try this Chawanmushi (Japanese Steamed Egg Custard) recipe by Bambi Del Rosario-Young made with the Beaba Babycook? and Holly's Milk.

Ingredients:
1 egg
1/2 tsp. dashi powder
1/3 cup hot water
1/4 cup Holly's low fat milk
1/4 tsp. mirin
1/4 tsp. Japanese soy sauce
Pinch of salt
1 shrimp, chopped
4 pcs. buta shimeji mushroom

Directions:
Beat the egg. On a separate container,?dissolve dashi powder in hot water.?Add milk, mirin, soy sauce, salt, and beaten egg.? Mix thoroughly.??In a ramekin or small cup, place chopped shrimp on the bottom.? Pour the?egg mixture.? Top with 2 mushroom pieces. Cover with aluminium foil

Pour level 1 water on Beaba Babycook?. Put ramekin in the steam basket. Steam. When done, take out the ramekin from the steam basket, remove aluminium foil. Serve.