2 1/2 cup Soup Stock or Dashi
2 tsp. Soy Sauce
1 Tbsp Mirin
1/2 tsp. Salt
4 Eggs, lightly beaten
1/2 lb Chicken Breast, thinly sliced
4 Shrimp, shelled and deveined
4 Slices Kamaboko (Fishcake)
2 to 3 Dried Shiitake (Blaxk Mushrooms), soaked and sliced thin.
Spinach, par-boiled and cut to 1″ peices
Canned Ginko Nuts (2 per serving)
In a bowl, combine soup stock, soy sauce, mirin salt and eggs and mix. Strain mixture through a medium strainer and set aside. Arrange a piece of chicken, shrimp, kamaboko, mushrooms in a chawan mushi cup or small ramekins. Fill cups with egg mixture until 3/4 full. Place cups in a large steamer and cover top of cups with a cloth or chawan mushi cup lid. Steam on medium heat for 15 to 20 minutes.
Can also be baked in oven in a pan of water at 325 degrees F for 1/2 hour.