Soak the dried shiitake mushroom in a bowl of water until soft and expand in size.
Slice scallop and crab sticks.
The ratio for egg (1) to chicken stock (2.5). Please see recipe notes. If you do not have a measuring glass cup, you can also use any transparent glass cup at home.
Pour the eggs into a big bowl and cold chicken stock in a small amount gradually. Then mix together with a pair of chopstick/ fork and try not to whisk too much to avoid aerating egg.
Use a strainer to strain the mixture to remove any bubbles, strand of egg whites and any other impurities. This is to achieve a silky smooth texture.
Portion the egg mixture into chawanmushi cups.
Start to bring the water to boil over high heat in the pot.
Once the water boiled, place chawanmushi cups in the pot and turn down to low-medium heat. Here, I’ve covered the cups with a bamboo cover. You may cover with an aluminium foil to avoid additional water that might drip into the cup.
Cover the pot lid and steam about 15 minutes.
When the egg mixture is almost cooked, add in sliced scallops, shiitake mushroom and crab sticks.
Steam for another 5 minutes.
Turn the heat off and leave the chawanmushi cup in the pot to set for another 5 minutes