茶碗蒸し /Chawanmushi /Japanese steam egg is a steamed dish that is cooked in a teacup-like container called "mushi chawan" (蒸し茶碗) with a lid. "chawan" means teacup, and "mushi" means steamed. The dish consists of a mixture of dashi stock and beaten eggs, along with various ingredients such as mushrooms, ginkgo nuts, chicken, shrimp, sea bream, and scallops, which are steamed in the teacup. To add aroma, herbs such as mitsuba (Japanese parsley) or yuzu peel are placed on top of the dish before steaming. It is important to control the heat during cooking to prevent bubbles from forming in the dish, which is known as "suga hairu" (すが入る, meaning "wind enters"). Chawanmushi is often served in sushi restaurants because the ingredients used in the dish are similar to those used in sushi and pair well with cold sushi. Chawanmushi is classified as a "shirumono" (汁物), or soup dish, rather than a "jimono" (煮物), or simmered dish, in Japanese cuisine.