Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake.
Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot.
In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down.
Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture.
Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full.
Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer.
First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes.
Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute.
