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1
Heat dashi, 1 tbsp sake, 1 1/2 tsp soy sauce and the salt in a 1-quart saucepan over medium-high heat until hot; stir to dissolve salt.
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2
Cool completely.
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3
Cut chicken into 1-inch squares; place in small bowl.
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4
Stir in remaining teaspoon of sake and 1 teaspoons soy sauce; let marinate 10 minutes, then drain.
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5
Remove and discard mushroom stems; if using medium mushrooms cut caps into halves.
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6
Cut carrot crosswise into 1/8-inch slices; if desired, cut slices into halves or quarters.
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7
Place spinach and 1/4 Celsius water in 1-quart saucepan; heat to boiling on high heat, then reduce heat and simmer/steam 2 minutes.
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8
Drain well, and cut into 1-inch lengths.
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9
Mix eggs well with fork in a large bowl; do not beat.
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10
Stir dashi mixture gently into the eggs in a slow, steady stream.
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11
Strain egg mixture through a fine sieve or damp cheesecloth.
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12
Place chicken, shrimp, mushrooms, carrot, and spinach in 4 individual bowls, ramekins, mugs or teacups, dividing evenly.
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13
Ladle 1/4 of the egg mixture into each bowl, leaving at least 1/2 inch head space.
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14
Cover each bowl with aluminum foil.
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15
Place boiling water to a depth of about 1 inch in steamer or large kettle; set bowls in steamer basket or on rack above water.
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16
Cover steamer with vented lid, or position kettle lid so a small amount of steam can escape.
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17
Steam over medium-high heat 1 minute, then reduce heat and adjust heat to maintain steady, gentle steam.
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18
Steam until wooden pick inserted in custard comes out clean, 15 to 20 minutes.
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19
Carefully remove bowls from steamer.
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20
Serve hot, garnished with lemon strips.
