Steps

1. In a bowl, combine dashi broth (360cc), light soy sauce (1 tsp), and mirin (2 tsp). Mix well. (Tip: Since salt and sugar dissolve poorly in eggs, it's easier to flavor the dashi first, which will then incorporate better with the eggs.)
   🕒 01:43
2. In a separate bowl, crack and whisk 2 eggs. Add the seasoned dashi mixture and whisk thoroughly.
   🕒 03:37
3. Strain the egg mixture through a sieve. (Tip: Straining the egg liquid results in a smoother Chawanmushi.)
   🕒 03:46
4. Remove the stems from 2 shiitake mushrooms and thinly slice the caps. (Tip: Maitake mushrooms are not recommended for Chawanmushi as they contain enzymes that can hinder egg coagulation. Shiitake mushrooms are a better choice.)
   🕒 04:29
5. Thinly slice 4 slices of kamaboko (fish cake), then cut them in half diagonally.
   🕒 05:31
6. Cut 4 shrimp into bite-sized pieces.
   🕒 05:44
7. Cut 60g of chicken thigh into bite-sized pieces and lightly season with a pinch of salt.
   🕒 06:11
8. Cut edible chrysanthemum leaves (to taste) into bite-sized pieces.
   🕒 06:56
9. Evenly distribute the cut chicken, shrimp, shiitake mushrooms, kamaboko, and edible chrysanthemum leaves into the Chawanmushi cups.
   🕒 07:30
10. Pour the egg mixture into the cups. If there are any bubbles on the surface, gently pop them with chopsticks.
    🕒 08:39
11. Bring about 1cm of water to a boil in a frying pan with a lid.
    🕒 09:14
12. Arrange the cups filled with egg mixture into the boiling water in the frying pan. (Tip: Check the size of your cups beforehand to ensure they fit into your frying pan.)
    🕒 09:28
13. Cover the top of each cup with paper towel and then cover the frying pan with its lid.
    🕒 09:58
14. Steam over medium heat for 2 minutes.
    🕒 10:19
15. Reduce heat to low (just enough for a gentle simmer) and steam for an additional 13 minutes.
    🕒 10:32
16. Remove the Chawanmushi from the pan and garnish with yuzu zest (to taste), if desired.
    🕒 12:46