Chawanmushi (Japanese Savory Steamed Egg Custard)

Bahan-bahan (4 porsi)

• 2 chicken tenders ((skip for vegetarian))
• 8 slices kamaboko (fish cake) ((thin slices; skip for vegetarian))
• 1.8 oz shimeji (brown beech) mushrooms ((roughly ½ package))
• 4 sprigs mitsuba (Japanese parsley) ((or 1 green onion/scallion))
• 8 g inkgo nuts ((pre-cooked; optional))
• 1 Tbsp sake ((for marinating the chicken))
• 3 large eggs (50 g w/o shell)
• 1¾ cups dashi (Japanese soup stock)
• 1 tsp mirin
• 1 tsp soy sauce ((use light-colored usukuchi soy sauce, preferably))
• ½ tsp Diamond Crystal kosher salt