*Picture is for illustrative purposes only.

Cooking time: 30mins

Ingredients (for 4 persons)
3 eggs
2 cups soup stock
1 tsp sake
1 tsp mirin
1/2 tsp usukuchi soy sauce
2/3 tsp salt
2 oz (50g) chicken breast fillet
4 medium prawns
4 shiitake mushrooms
1/2 tsp sake
8 canned boiled ginkgo nuts
8 mitsuba

1. Cut the chicken into bite-size pieces.  Cut off stems of the shiitake mushrooms.
2. Season the chicken, shelled prawns and shiitake mushrooms with the sake and soy sauce.
3. Gently whisk eggs in a mixing bowl, blend in seasoned soup stock and strain.
4. Place all ingredients but mitsuba in individual cups, and slowly pour the egg mixture over.
5. Cover each cup with saran wrap.
6. Arrange the cups in a large pot, filling with hot water to 1/3 the height of the cups, and cover the pot with the lid.
7. Boil and steam over medium-low heat for 18-20 minutes.
8. Finally, garnish with mitsuba leaves.