Silky Japanese Chawanmushi with Salmon Flakes

Marinate salmon with all the sauces (1 tbsp mirin, 1 tbsp sake, 1 tbsp soy sauce, 2 tsp mirin, 2 tsp soy sauce) in the fridge for 30 mins. Bake at 350°F for 15-20 mins or until cooked through. Flake with a pair of forks then add to a non-stick skillet and sauté. Add in 1-2 more tsps of mirin and soy sauce each and keep cooking until the flakes become crisp and browned. Lastly add in toasted sesame seeds for a little crunch. For the chawanmushi, beat together the egg, dashi, and 1/2 tsp mirin. To a small steam proof bowl, add the fillings (carrot, cilantro/green onion, kamaboko) at the bottom. Run your egg mixture through a sieve before pouring on top of the fillings. Knock out any air bubbles. Bring a pot of water to boil, then lower to simmer. Place your egg cup in and cover, letting it steam for 10 mins. Insert a skewer into the center to check if it’s done; if only clear liquid comes out, it’s done.