1. beat 4 eggs with a fork, try not to make it too foamy 2. add 3.25 cups of dashi stock, 1 tablespoon of soy sauce, 2 teaspoons mirin and mix well 3. optionally add: a few canned ginkgo nut, sliced shiitake mushroom, a few peeled and boiled shrimp, fish cake, and/or crab stick 4. strain through a fine-mesh strainer and divide into 4-6 cups with plastic wrap 5. Put 2 inches in a pan large enough to hold all cups and bring to a boil 6. Lower the cups into the pan and cover with a lid 7. Steam-cook over medium heat for 10-12 min until custard is firmish 8. Serve piping hot