Steamed Eggs from Japan

Preheat the oven to 220°C (approximately 425°F).

Rinse the mushrooms and cut into slices. Rinse, trim and cut the scallions into thin rings. Rinse the shrimp, pat dry and season with a little salt.

Break the eggs into a bowl and mix with the broth. It should not form bubbles if possible. Stir in the mirin and soy sauce.

Distribute the mushrooms and scallions in four teacups or small ovenproof bowls. Carefull add the eggs broth with water. It should reach to about 1 cm (approximately 1/2 inch) below the rim. Depending on taste, put a shrimp in the center, cover the cup with a lid or aluminum foil and place in a roasting pan or a deep baking tray. Pour with about 2/3 high of hot water and let thicken for about 30 minutes in the oven.