Preparation

This is what happens when a three-century-old Japanese technique meets modern dormitory constraints. Chawanmushi traditionally requires careful steaming and precise timing, but your microwave can produce something remarkably similar with a fraction of the fuss.

The result is a wobbly, just-set custard that tastes like a warm hug from someone's grandmother—possibly a Japanese grandmother, but warmth is universal.

Preparation

1. Crack eggs into your mug and beat lightly with a fork.
2. Add broth, soy sauce, and mirin. Stir gently to combine without creating too many bubbles.
3. Drop in mushrooms, peas, and half the green onion.
4. Microwave on 50% power for 2 minutes.
5. Check the custard—it should be starting to set around the edges. Microwave another 1-2 minutes on 50% power until just set but still jiggly in the center.
6. Let stand for 1 minute (it will continue cooking).
7. Top with remaining green onion and a few drops of sesame oil.

Note: The key is low power and patience. High power will turn your elegant custard into scrambled eggs, which, while edible, defeats the zen purpose of this dish.