Chawan Mushi

• 4 eggs
• 2 1/2 cups dashi cooled
• 4 shitake mushrooms stems removed
• 1 chicken breast cubed
• 4 shrimp mediums, peeled and deveined
• 1 tablespoon soy sauce
• shiso leaves for garnish

1. Cut the chicken and shrimp into bite-size pieces. Sprinkle lightly with soy sauce
2. Break the eggs into one bowl. Use chopsticks to carefully break up the eggs. Do not let the egg mixture bubble. Mix the eggs and then pour in the dashi slowly while stirring with chopsticks. Add soy sauce.
3. Prepare four cups and add some of the shrimp, chicken and shitaki to each of them. Slowly pour the egg mixture into each cup.
4. Boil water in a steamer. Cover each cup tightly with aluminum foil. Place the cups in the steamer. Cook for 15 minutes, until the custard is just set; it will still be very soft. Do not overcook.
5. Serve hot or allow to chill and serve cold

eggs, cooled, mushrooms, chicken, shrimp, soy sauce, shiso leaves

Taken from www.yummly.com/recipe/Chawan-Mushi-1651404 (may not work)