Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
Get your mugs ready.
Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
This picture shows the mugs with the egg mixture poured inside. Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.
This is the shiro-dashi I use.
Note: The microwaving time will depend on the size of the container, as well as what you put inside. The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.
Story Behind this Recipe
I didn't have a steamer, so I used the microwave. This can be made while you're making other dishes. You can cool this in the refrigerator in the summer for an egg tofu-like dish!
Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like.
Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have.