Ingredients:

  • 4 large eggs
  • 2 cups dashi stock
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • Salt, to taste
  • 100g shrimp, peeled and deveined
  • 100g chicken breast, diced
  • 50g shiitake mushrooms, sliced
  • 1 green onion, finely sliced for garnish

Instructions:

  1. Prepare the dashi: If using homemade dashi, prepare it first and allow it to cool.
  2. In a mixing bowl, whisk together the eggs, dashi, soy sauce, mirin, and a pinch of salt until just combined.
  3. Strain the mixture through a fine mesh sieve for extra smoothness (optional).
  4. Blanch the shrimp in boiling water for 1 minute, then place them at the bottom of your serving cups.
  5. Distribute the diced chicken and mushrooms evenly among the cups.
  6. Pour the egg mixture over the prepared fillings in each cup.
  7. Cover with lids or foil to prevent water from dripping into the custard during steaming.
  8. Place the cups in a steamer and steam over simmering water for 15-20 minutes, or until the custard is set.
  9. Carefully remove from the steamer, garnish with green onions, and serve warm.