Chawanmushi (Japanese Steamed Egg)

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1. 1Step 1: Break the eggs into a bowl and beat them until uniform in color. Add the dashi, and salt and mix everything together evenly.
2. 2Step 2: Let the mixture rest until the bubbles disappear, or use a wire mesh skimmer to remove any foam on top. Strain the mixture through a fine-mesh sieve to remove any chunks of albumin or chalaza.
3. 3Step 3: Add the edamame, shrimp, scallops and shiitake (or your choice of mix-ins) into heat-safe ceramic cups or ramekins.
4. 4Step 4: Divide the egg mixture evenly between the cups, and cover them with lids, or aluminum foil.
5. 5Step 5: Bring about ½-inch of water to a boil in a pot that's deep enough to hold the cups.
6. 6Step 6: Lay a dishtowel at the bottom of the pot, and then place the cups on top of the towel.
7. 7Step 7: Cover the pot with a lid, turn down the heat to maintain a simmer, and steam the Chawanmushi until the custard reaches a temperature of at least 160 degrees F or 71 C.
8. 8Step 8: Carefully remove the cups from the pot and then garnish with your choice of toppings. I used steamed shrimp, mitsuba, and ikura for mine.
9. 9Step 9: Chawanmushi can be served hot or cold.