|Water||170 Milliliter (3/4 cup)|
|Granulated bonito dashi||1⁄2 Teaspoon|
|Usukuchi soy sauce||1⁄2 Teaspoon (saltier and lighter in color than koikuchi)|
|Chicken meat||1 3⁄4 Ounce (50 gram)|
|Kamaboko slices||4 (fish minced and steamed)|
|Ginnan||4 (Ginkgo Seeds)|
|Mitsuba||1 Tablespoon (Japanese Wild Parsley)|
|Sake||1 Teaspoon (adjust quantity as needed for seasoning)|
|Usukuchi soy sauce||1 Teaspoon (adjust quantity as needed for seasoning)|
1. Break the egg in a bowl. Beat with chop sticks but do not form many bubbles.
2. Transfer a part of the water to a small bowl.
3. Add granulated bonito dashi and warm up the dashi in a microwave.
4. Dissolve the granulated dashi thoroughly.
5. Return the dashi stock to the rest of the water.
6. Add sake, usukuchi soy sauce and salt to the dashi stock.
7. Mix it well and add the mixture to the beaten egg and stir it well.
8. Strain the egg mixture with a wired sieve.
9. Cut the chicken into bite size pieces.
10. Season it with sake and usukuchi soy sauce.
11. Rub the seasonings into the chicken meat.
12. Make a cut along the back of the shrimp and remove the sand vein.
13. Season it with sake and usukuchi soy sauce. Rub the seasonings into the shrimps.
14. Chop the stem of the shiitake mushroom, make a cut at the top and tear it in half.
15. Remove the outer wrap from kamaboko. Open the inner wrap half way. Make a cut along the base of the kamaboko. Cut it into ¼ inch slices.
16. Cut the mitsuba in half, chop it into 1 inch pieces.
17. Open the can of ginnan or ginkgo seeds, strain it through a wired sieve.
18. Immerse the ginnan seeds in a pot of boiling water and turn off the stove.
19. Let the ginnan cool down in the pot.
20. Fry the chicken pieces in a pan. Flip them over and brown the pieces.
21. When both the sides of the chicken pieces become golden brown transfer them to a separate bowl.
22. Now, put all the filling ingredients in a bowl, chicken, kamaboko, ginnan, shiitake and shrimp.
23. Gently pour the egg mixture over the filling and fill the cup.
24. Place the cups in a steamer and cook on high heat for a minute.
25. Place a chop stick between the lid to prevent the temperature going too high.
26. Reduce the heat to extreme low and cook for 10 minutes.
27. Stick a bamboo skewer into the egg mixture. If the soup is clear, chawanmushi is ready to serve.
28. Add chopped mitsuba and place the lid on each cup.