Pot-steamed Hotchpotch (Chawan-mushi)

Ingredients(4 servings)

2 chicken sasami
Seasoning.....1 teaspoon soy, 1 teaspoon sake
8 slice kamaboko
100g boiled takenoko (bamboo shoot)
12 peeled ginnan (ginkgo nuts)
4 mitsuba
A little yuzu peel
egg soup
3 eggs
3 cups dashi soup
2/3 teaspoon salt
1 teaspoon light soy
1 teaspoon sake

Preparation

1. Put dry shiitake into water and soften
   them. Slice bamboo shoot.
2. Slice and season chicken. 

Recipe

3. Mix the beaten egg with dashi soup and seasonings. Filter it.
4. Put chicken, shiitake and bamboo shoots into each cups. Leave 4~5 tablespoon of egg soup and pour the rest into them. Steam them for a minute over high heat and then steam for 16~17 minutes over low heat.
   
5. Put Kamaboko and ginkgo nuts in them, pour egg soup and steam again for 2~3 minutes. Put mitsuba and yuzu peel in each cups.