1 cup cooled chicken or fish stock
1 dash sake
½ teaspoon soy sauce
½ cup chopped cooked chicken breast
1 shiitake mushroom, sliced into strips
2 sprigs of fresh parsley for garnish
In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between 2 small tea cups. Pour the egg miture into each cup until filled.
Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer and place cups into the steamer. Cover and steam for 12 minutes or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley and serve.