Break the eggs into a bowl and beat them until uniform in color.

Add the dashi, and salt and mix everything together evenly.

Let the mixture rest until the bubbles disappear, or use a wire mesh skimmer to remove any foam on top. Strain the mixture through a fine-mesh sieve to remove any chunks of albumin or chalaza.

Add the edamame, shrimp, scallops and shiitake (or your choice of mix-ins) into heat-safe ceramic cups or ramekins.

Divide the egg mixture evenly between the cups, and cover them with lids, or aluminum foil.

Bring about ½-inch of water to a boil in a pot that's deep enough to hold the cups.

Lay a dishtowel at the bottom of the pot, and then place the cups on top of the towel.

Carefully remove the cups from the pot and then garnish with your choice of toppings. I used steamed shrimp, mitsuba, and ikura for mine.

Chawanmushi can be served hot or cold.