Chawan Mushi Japanese Soup

• 1 egg yolk
• 3 eggs
• 500 ml water
• 1 tablespoon sake
• 13 tablespoon soy sauce
• 1 tablespoon mushroom stock, from dry mushroom
• salt
• 3 dried mushrooms
• 150 g chicken
• 14 teaspoon kamaboko (fish past)
• 10 shrimp, cleaned

1. Stock.
2. --------------
3. inside a medium bowl mix
4. 1 yolk.
5. 3 eggs
6. 500ml water.
7. 1 tablespoon of sake
8. 1/3 tablespoon of soy sauce.
9. 1 tablespoon of mushroom stock (soak dry mushroom in water).
10. a little of salt to taste (a pinch should suffice, or no salt if using salty stock).
11. inside a medium bowl mix the following.
12. 3 mushroom that have been soaked for the mushroom stock.
13. 150g no fat chicken or skin.
14. a little of Kamaboko(fish past) about 1/4 of a small spoon.
15. 10 shrimps cleaned
16. Shrimp and chicken can be cubed or cut in long slivers
17. #3.
18. Please pour the contents of both bowls into one.
19. #4.
20. Steam with low flame for 15 min until egg cooks.
21. Let sit for a few minutes.
22. before serving.
23. Garnish with parsley or seaweed , alternatively some people like to sprinkle some black pepper before eating.

egg yolk, eggs, sake, soy sauce, mushroom stock, salt, mushrooms, chicken, kamaboko, shrimp

Taken from www.food.com/recipe/chawan-mushi-japanese-soup-355556 (may not work)