For chawanmushi base: combine milk, cream, and shiitake mushroom in vacuum bag, then seal and sous vide at 60°C for 1 hour, then ice bath and strain liquid.

For chawanmushi: combine chawanmushi base with all other ingredients in blender, blend on high speed, taste and adjust as needed.

Compress in vacuum machine to remove air bubbles, then reserve for service, steam to order.