Chawanmushi (Japanese Savoury Egg Custard)

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1. 1Step 1: Cut off the stem of the shiitake mushroom and cut it into thin slices. Slice the carrot about 3mm (0.1 inch) and cut out shapes using cookie cutters.
2. 2Step 2: Slice the Naruto fish cake thinly and set aside.
3. 3Step 3: In a large bowl, combine the eggs, soy sauce, and mirin with chopsticks, trying not to whisk too much to avoid aerating the egg.
4. 4Step 4: Pour the Dashi stock into the bowl a small amount at a time and mix with the egg gradually.
5. 5Step 5: Use a strainer to strain the egg mixture to achieve a silky soft texture when steamed.
6. 6Step 6: Divide the mixture into 3 tea cups (or mugs or ramekins).
7. 7Step 7: Pour water about 3 cm (1.2 inch) high in a pot 20cm (7.9 inch) in diameter and bring it to a boil over high heat.
8. 8Step 8: Once the water has boiled, place the tea cups in the pot and turn down to low heat.
9. 9Step 9: Wrap the lid with a tea towel so that water does not drip over the chawanmushi.
10. 10Step 10: Put the lid on and steam for about 5-7 minutes.
11. 11Step 11: When the egg mixture is nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot, and Ginnan.
12. 12Step 12: Steam for a further 5-3 minutes.
13. 13Step 13: Turn the heat off and leave the chawanmushi bowl in the pot to set for a further 5 minutes.
14. 14Step 14: Garnish with mitsuba (if you have) and serve.