Serves 4
Time Required: about 35 minutes

4 small serving cups or small mugs
steamer

4-8 small shrimp
1 fillet chicken breast
small quanity of carrot (about 2 inch piece)
2 shiitake mushroom
4 ginkgo nuts (canned is easier)
5 or 6 stalks trefoil (cut into 1 1/5- inch lengths)
4 slices kamaboko fish paste
4 small eggs
sake
salt

For Mixture:
2 1/2 cups stock (can use Japanese stock- tsuyu)
1 tsp salt
2 tsp light soy sauce
1 tsp mirin Japanese sweet cooking wine
~1 oz sake