Chawanmushi (Japanese Steamed Egg Custard)

**1. Prepare Dashi Broth:** If making dashi from scratch, prepare it according to your preferred method. Alternatively, use good quality store-bought dashi. Ensure it's cooled to room temperature before mixing with eggs.

**2. Prepare Filling Ingredients:** Thinly slice the chicken, shrimp, and shiitake mushrooms. If using kamaboko or ginkgo nuts, have them ready. You can blanch the chicken and shrimp briefly in hot water (not boiling) for 15-30 seconds to pre-cook them slightly and ensure they cook through evenly in the custard.

**3. Make Egg Mixture:** In a large bowl, gently whisk the 2 eggs. Try to incorporate as little air as possible to minimize bubbles. Strain the beaten eggs through a fine-mesh sieve (or two layers of cheesecloth) into another bowl. This step is crucial for a silky-smooth custard. Discard any foamy bits.

To the strained egg, add the cooled dashi stock, light soy sauce, mirin, and salt. Stir gently until well combined. Taste and adjust seasoning if needed. The ratio of liquid to egg is critical for texture; usually, it's about 3-4 parts dashi to 1 part egg.

**4. Assemble Chawanmushi:** Divide the prepared filling ingredients (chicken, shrimp, mushrooms, kamaboko, ginkgo nuts) evenly between two chawanmushi cups or heatproof ramekins. Make sure to place some ingredients at the bottom and some further up for visual appeal.

Carefully pour the egg mixture into each cup, filling them about 80-90% full. If any foam forms on top, gently skim it off or use a piece of paper towel to dab it away. Cover each cup tightly with its lid or a piece of aluminum foil.

**5. Steam the Chawanmushi:** Prepare a steamer. Bring water in the steamer pot to a boil, then reduce the heat to low so the water is at a gentle simmer (the water should not be vigorously boiling, as this can cause bubbles in the custard).

Place the covered chawanmushi cups in the steamer basket. Steam for about 15-20 minutes. The exact time depends on the size of your cups and the heat of your steamer. To check for doneness, gently shake a cup; the custard should be mostly set with a slight jiggle in the center. If a skewer inserted comes out clean (or with minimal liquid), it's done. *Avoid over-steaming, which can result in a rubbery texture or bubbles.*

**6. Serve:** Carefully remove the chawanmushi cups from the steamer. Garnish with a few leaves of mitsuba or cilantro, if desired. Serve immediately, while hot, directly in their cups. Chawanmushi is typically eaten with a spoon.