|Chicken breast||1 Small, boned and diced|
|Soy sauce||1 Tablespoon|
|Firm white fish||2 Ounce, cut into 4 pieces|
|Shrimp||8 , shelled|
|Mushroom caps||4 , quartered|
|Green beans||1⁄3 Cup (5.33 tbs), thinly sliced and parboiled|
|Dashi||3 3⁄4 Cup (60 tbs)|
|Salt||1 1⁄2 Teaspoon (For Egg Mixture)|
|Soy sauce||1 1⁄2 Teaspoon (For Egg Mixture)|
|Mirin/Sweet sherry||1 Teaspoon|
|Egg yolks||2 , lightly beaten|
Sprinkle the chicken pieces with soy sauce and set aside for 5 minutes.
Sprinkle the fish pieces with salt and set aside.
Meanwhile, to make the egg mixture, mix the dashi, salt, soy sauce, mono-sodium glutamate to taste and mirin or sherry together.
Pour the beaten eggs slowly into the mixture, stirring gently.
Divide the chicken dice, fish pieces, prawns or shrimp and mushrooms among four small ovenproof bowls.
Pour the egg mixture on top and cover, leaving the covers slightly ajar.
Arrange the bowls in the top of a double boiler and half fill the bottom with boiling water.
Steam the mixture for 25 minutes, or until the eggs have set.
About 5 minutes before the end of the cooking time, remove the covers from the bowls and garnish with the sliced beans.