Dashi + eggs + about half an hour. Have those things? Good, then you have dinner, or breakfast, or whatever meal you like. Because chawanmushi is the dish for all meals and all kitchens; a simple savory egg custard that's easier to make than an omelet and even more customizable. It's a homey dish that still conveys all the precision of Japanese cooking: eggs cooked just until set, delicately flavored with smokiness of bonito and the savory oomph of kombu, into something so soft, smooth, and creamy, it practically falls apart as you eat it.