4 pieces chicken breast
8 fresh shrimps
8 ginkgo nuts
1/2 bunch spinach
4 fresh shitake mushrooms

DASHI STOCK:

2 1/2 c. dashi (kobu dashi)
1/2 tsp. salt
4 eggs, beaten
1 tsp. soy sauce
1 tsp. mirin

Slice chicken and sprinkle pinch of salt. Pare shrimp shells away except tails and cut in half lengthwise. Clean spinach and boil with salted hot water 20 seconds. Do not overcook. Drain well and squeeze liquid out. Cut off roots and cut into 4 portions. Parboil ginkgo nuts and remove skin. Wash, drain shitake mushrooms and cut in half. Divide these ingredients equally into 4 serving bowls.

Mix dashi stock ingredients and pour into serving bowls to 1/2 inch from top. Put covers on and place in steam cooker. Steam for 15 minutes and serve hot. Makes 4 servings.