Chawanmushi dengan Udang

Bahan-bahan (2 porsi)

• 2 dried shiitake mushrooms
• 3 Tbsp water ((for hydrating the dried shiitake))
• ½ boneless, skinless chicken thigh
• 4 shrimp
• 4 sprigs mitsuba (Japanese parsley) ((or you can use scallion/green onion))
• 4 g inkgo nuts ((pre-cooked; optional))
• ½ package shimeji (brown beech) mushrooms
• 4 slices kamaboko (fish cake)
• 1 large egg (50 g w/o shell)
• ½ tsp mirin
• ½ tsp usukuchi (light-colored) soy sauce ((I use light-colored soy sauce so the egg mixture will not become too dark))
• ¼ tsp Diamond Crystal kosher salt
• ½ cup dashi (Japanese soup stock)
• 2 pieces uni (sea urchin)
• 2 Tbsp ikura (salmon roe)