Chawanmushi with Steamed Chicken and Shiitake

Prepare the chicken breast by cutting it into small, bite-sized cubes. Toss lightly with a splash of soy sauce (optional) and set aside.

Steam the chicken in a bamboo steamer or a heat-proof dish over boiling water for 6-8 minutes until just cooked through and tender.

In a separate bowl, toss the cooked quinoa with the toasted sesame oil and finely chopped fresh spinach until the spinach begins to wilt from the residual heat of the quinoa.

Fold in the slivered almonds for crunch and the honey to balance the savory profile.

Assemble by layering the seasoned quinoa mixture into a small bowl, topping with the steamed chicken pieces.

Serve immediately while warm, garnished with extra sesame seeds or a dash of yuzu juice if available for brightness.