Steps

1. Separate the leaves and stems of the mitsuba. Cut the stems into several centimeters, and tear the leaves by hand.
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2. Slice the shiitake mushrooms.
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3. Peel the kamaboko (fish cake) with the back of a knife, then cut into easy-to-eat pieces.
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4. Dice the chicken breast into small cubes.
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5. Place 30g chicken breast, 1 shiitake mushroom, 3 slices kamaboko, and mitsuba stems into a chawan (teacup or small bowl).
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6. Add 340cc water to a pot, then add 4g katsuobushi, 4 shakes MSG(Ajinomoto), 1/2 tsp salt, and 2 pinches sugar, and bring to a boil. 【Tip!】 Combining katsuobushi and MSG(Ajinomoto) easily creates a deep umami dashi broth, similar to one made with both kombu and katsuobushi.
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7. Crack 2 eggs into a separate bowl and beat well until the stiffness of the egg whites is gone.
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8. Transfer the boiled dashi broth to a stainless steel bowl and let it cool to body temperature.
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9. While straining with a tea strainer, mix the body-temperature dashi broth into the beaten eggs. 【Tip!】 Mixing hot dashi into the eggs will cause the eggs to curdle and create "su" (holes), resulting in a poor texture. Straining also removes clumps of egg white, achieving a smooth mouthfeel.
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10. Gently pour the egg mixture over the ingredients in the chawan.
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11. Arrange the ingredients and spread out the kamaboko for a colorful presentation.
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12. (For steaming) Line a deep pot with kitchen paper and add 500-600cc water, enough to immerse the bottom of the bowls. Place the chawanmushi bowls, covered with aluminum foil, into the pot. 【Tip!】 Lining with kitchen paper prevents the bowls from getting too hot from direct heat at the bottom of the pot.
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13. Bring the water in the pot to a boil once, then reduce to medium-low heat and steam for 10 to 15 minutes. 【Tip!】 Covering with aluminum foil enhances heat retention and prevents water droplets from falling into the chawanmushi from above.
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14. (For microwave) Place in the microwave uncovered and heat at 600W for 1 minute 30 seconds. 【Tip!】 Covering with plastic wrap will trap too much heat and cause "su" (holes) to form.
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15. After heating, continue to heat in the microwave at 200W for 2 minutes. 【Tip!】 Heating slowly at a low temperature makes the texture remarkably smooth. "Su" (holes) are formed when air bubbles solidify due to boiling.
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16. If necessary, add extra heating at 200W for about 30 seconds to 1 minute, then let it set with residual heat in the microwave oven.
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17. Garnish the steamed or microwaved chawanmushi with the torn mitsuba leaves.
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