- Sprinkle chicken lightly with salt and shoyu; set aside.
- Break the eggs into a medium bowl.
- Use chopsticks to carefully break up the eggs; do not let the egg mixture bubble.
- Pour in the dashi slowly while stirring with chopsticks.
- Add chicken, shrimp, and shiitake into 4 custard cups.
- Slowly pour the egg mixture into each cup.
- Garnish with cilantro leaves or other finely chopped greens.
- Cover each cup tightly with foil.
- Steam for 15 minutes, until the custard is just set; it will still be very soft.
- Do not overcook.
- Serve hot.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
140 calories, 6 g fat, 2 g saturated fat, 225 mg cholesterol, 850 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 18 g protein
