Chawanmushi means steamed in a teacups,this is a savoury Japanese egg custard normally filled with ingredients like chicken,shrimp,mushrooms and ginkgo nuts.
I decided to make a vegan version using silken tofu and Japanese kabocha pumpkin.
First steam a quarter of a small kabocha pumpkin and leave it to cool slightly,then take off the skin ( it should easily fall off without much effort). In a food processor or blender add half a block of silken tofu and then add your steamed pumpkin. Process until smooth. Add one tablespoon of mirin and a teaspoon of potato starch to a bowl and mix. Add this to your tofu mixture and process again. This will help your tofu firm up when steamed.
Spoon the mixture into little teacups and add any filling you like ( I added a few ginkgo nuts,some leaf shaped carrot and shiitake mushrooms. Wrap the whole teacup in foil and steam in a steamer for around 15-20 mins.
The tofu will firm up and will give a nice custard texture. This makes a good starter to a meal.