Yield: 4 Servings

Ingredients:
 
           2 1/2 cup soup stock or dashi
           2 tsb soy sauce
           1 tsb mirin (sweet rice cooking wine)
           1/2 tsb salt  
           4 eggs, lightly beaten           
           1/4 lb. chicken breast, thingly sliced

           4 shrimp, shelledand deveined
           4 slices kamaboko (fishcake)
           2 to 3 shiitake (black mushrooms), soaked and sliced thin
           Optional: Spinach - par boiled 1 inch pieces

           canned ginko nuts (2 per serving)

In a bowl, combine soup stock, soy sauce, mirin, salt and eggs. Strain mixture through a medium strainer and set aside. Arrange a piece of chicken, shrimp, kamboko and mushrooms in a chawan mushi cup. 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 high heat for 15-20 minutes.

Can also be baked in oven in pan of water at 325 F for 1/2 hour.