1. In a pot, bring water to a boil and add powdered dashi. Reduce heat and simmer for a few minutes. Remove from heat, set aside and allow to cool.
2. In a food processor, puree the avocado until smooth.
3. Remove the avocado from the food processor and place in a bowl. Stir in the dashi broth, eggs, ginger juice, soy sauce and salt. Pour even amount of custard mixture into one heat-proof eight-ounce ramekin per serving.
4. Top each custard with even amount of mushrooms.
5. Place a steamer basket in a large pot and fill pot with water up to bottom of basket (a bamboo steamer also can be used). Bring water to a boil. Once the water is rapidly boiling, place the ramekins in the steamer and reduce heat. Place a tight fitting lid on the pot and steam for about seven minutes, or until the custard is set.
6. Remove the ramekins from the steamer and set in the refrigerator, uncovered, to chill.
7. Once chilled, top the custard with even amount of Crab, Daikon and Shiso Salad and serve.

Crab, Daikon, and Shiso Salad

1. In a bowl, gently combine avocado, crab meat, daikon and shiso leaves
2. Dress the salad with olive oil, lime juice and a black pepper.

Beverage Pairings:
Viognier

Note: If bottled ginger juice is unavailable, substitute with fresh ginger. Grate and peel fresh ginger and squeeze juice out through a piece of cheesecloth. Additionally, Dashi and shiso leaves can be found in markets selling Asian cuisine food products.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.