Ochawanmushi (Chawanmushi - 茶碗蒸し) - Egg Custard side dish / snack

This is a very easy, delicious, and comforting side dish that can be eaten at any season.  Perfect to feed a crowd and children.  You will need the following:

Small individual bowls that can be heat proof (porcelain)

• 2 mediums size eggs
• Mushrooms (I prefer shiitake, enoki, and oyester types, but any type to suit your taste may be used or none at all) 
• 1 or 2 Shrimp per bowl or other type of seafood, small pieces of chicken (if you cannot use chicken or seafood, you may skip them).  I am not aware that this type of dish uses any type of red meats. 
• Soy sauce (for marinating the seafood and chicken)
• Mirin (for marinating the seafood and chicken)
• Sake (for marinating the seafood and chicken).  If you do not have Sake, you may use other non sugary type of alcohol.  It depends on a person's taste.  Raki, vodka perhaps? They could be a bit strong though. 
• Scallions (green onions) or mitsuba leaves for garnishing 
• 2 cups of dashi (fish broth/stock) or chicken stock/broth
• Pot with boiling water 
• Salt to your liking 

Marinate the chicken or seafood in 1 tea spoon soy sauce, mirin and Sake.  Set aside.  Take the 2 cups of dashi or chicken stock/broth at room temperature and mix in two eggs.  Once these two are mixed, strain them through a strainer so the liquid runs smooth.  Set aside.  In the individual bowls, place 2-3 pieces of mushrooms, 1-2 marinated shrimp (cleaned), small pieces of marinated chicken (cooked).  Pour the dashi (chicken stock/broth) egg mixture in each bowl.  Cover the bowls with lids.  If you do not have small lids, cover with aluminum foil or saran wrap.  Place the bowls in a pot with boiling water.  Leave the individual bowls in the boiling water for 10 mins.  Check with a toothpick or wooden skewer in 10 mins or so.  If clear broth comes out, remove immediately from the heat.  Garnish with mitsuba leaves or the scallions.  Cover for few mins.  Enjoy!