Chawanmushi (茶碗蒸し,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings may often differ.
Source : Wikipedia
Here is a recipe :
2 cups dashi
6 slices kamaboko
6 small pieces cooked chicken breast
3 fresh shiitake mushroom, cut
2 tbsp soy souce
pinch of salt
little bit mitsuba
In saucepan, boiling dashi and let it cool.
Beat eggs lightly and mix with cooled dashi, salt and soy souce.
Prepare 6 chawan with lid.
cutting a mushroom
Devide chicken, shrimps, mushroom, kamaboko and mitsuba between six chawan, pour in eggs mixture.
Fill large saucepan with 1/4 full of water and boiled.
Turn the heat into medium and place chawan with lid into saucepan.
Cook for 20 - 30 minutes or until custard sets, (you can check readiness with skewer.)