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Prepare the egg custard base by whisking together eggs, milk, dashi stock, and salt.
Steam the egg custard until set, similar to chawanmushi.
For the mapo tofu, heat neutral oil in a pan.
Add dried Thai red chillies and Sichuan peppercorns, then stir-fry until fragrant.
Add minced garlic and ginger, and stir-fry until aromatic.
Add ground beef and cook until browned.
Stir in doubanjiang and cook for a minute.
Pour in dashi stock and bring to a simmer.
In a separate bowl, mix cornstarch and water to create a slurry.
Add the cornstarch slurry to the mapo tofu mixture, stirring until it thickens.
Stir in sugar and salt.
Add chili oil and mix well.
Pour the mapo tofu sauce over the steamed egg custard.
Garnish with toasted white sesame seeds, fried garlic (if using), and sliced spring onion.