Begin by making the crispy shallot chilli oil. Place the oil in a pot over a medium heat along with the red chilli, shallot, garlic, peppercorns and cinnamon stick

Gently simmer for 20 minutes, or until the shallots and garlic have browned, then remove from the heat and allow to cool and infuse for 2 minutes

Strain the oil over the bowl with the chilli flakes, reserving the crispy shallots and garlic in the strainer. Set them aside on a piece of paper towel for a couple of minutes to fully crisp up

Once the shallots have dried sufficiently, add them back to the chilli oil mix. Transfer everything to a clean jar then store in the fridge until needed

Next, prepare the chawanmushi base. Whisk the eggs in a bowl, while you gently heat the chicken stock until it is just steaming

Whisk the chicken stock in small batches into the eggs, then strain the mix through a fine sieve to remove any bubbles

Pour the egg mix into two separate heat-resistant ramekins and cover with cling film

Bring a small amount of water to a simmer in a large pot, then add a trivet or colander over the simmering water. Add the ramekins to the trivet, ensuring they are not touching the water, then cover the pan and cook the custards for 8–10 minutes until cooked through but a slight jiggle remains

Turn off the heat and leave in the dish to steam on the kitchen counter for a further 5 minutes

Once the eggs are cooked through, garnish with a generous drizzle of the crispy shallot chilli oil as well as some soy sauce, finely sliced spring onions and black sesame seeds