Preparation
Fill a steamer pot with 2-3 inches of water and place on high heat.
Beat eggs and strain through mesh strainer. Add cold dashi. Stir in sugar and salt.
Fill 5 cups halfway with chestnut, seafood and mushrooms.
Pour egg mixture over ingredients in each cup.
Top with slice of carrot and cilantro leaf.

Cook
Once steamer water is boiling, place filled cups in steamer.
Steam uncovered for 7 minutes on high heat.
Wrap the steamer lid with a towel, turn down heat to medium low and steam for 10 more minutes.

Recipe by Theresa Yoshioka