Soak mushrooms in about 3 tablespoons hot water for 30 minutes until soft
Meanwhile, shell and de-vein the prawns
Remove mushrooms from soaking liquid, reserving the liquid
Cut off tough stems and discard
Simmer the mushroom caps in a small saucepan with the soy sauce, a little of the reserved soaking liquid and the sugar for 10 minutes
Place one mushroom and one prawn into each of 4 x 200mL oven-proof ramekins or pots
To make the custard, gently whisk the eggs
Add the dashi or chicken stock, soy sauce, sake or dry sherry, removing any bubbles in the mixture
Fill the pots with the custard mixture, and cover each pot with foil, making sure it is sealed.Place pots in a baking pan with hot water to come half-way up the side of the pots
Place in pre-heated oven and cook for 25-30 minutes until just set. Remove from oven and allow to cool to room temperature
Top each custard with a prawn, a few enoki mushrooms and micro herbs, if using, and spring onions
Tips & Hints:
Dashi stock is available from Asian supermarkets and grocery stores. Substitute thinly sliced cooked chicken breast for the prawns, if desired. Make sure the foil doesn't touch the water in the pan, as it could seep into the custard. Place the oven tray with the filled bowls in the oven before you pour in the boiling water, this helps to avoid spillage.
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