Chawanmushi is a Japanese style steamed egg using daishi as the stock base. Dashi is the esscence of the dish which gave it the unami flavour. It is steamed in individual portion, usually in a tea cup.
Preseason chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Mirin. In another bowl, mix shrimp and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.
Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.
Place 1/4 amount of chicken, shrimp, and shiitake mushrooms in each of 4 small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. Cover with aluminum foil and put the covered cups into a steamer.
Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.
Eggs should weight 55-60g
To make dashi stock, mix 1 tsp of dashi powder with water