Japanese Savory Egg Custard (Chawanmushi)

Dashi Stock

• 17 oz water
• 1 piece kombu
• ½ oz katsuobushi (dried skipjack or bonito flakes)

Japanese Egg Custard

• 1 ½ tsp soy sauce
• 1 ½ tsp sake
• 1 ½ tsp mirin
• 3 large eggs
• 35 oz water
• nori seaweed julienned, to garnish
• fresh chives to garnish