Serves: 4

Directions:

1. Cut chicken into 4 pieces; boil in a pot along with shrimp until cooked. Cut mushroom to half and set aside.
2. In a bowl, beat the eggs, and mix with Kombu stock, salt and soy sauce.
3. In 4 porcelain bowls, add shrimp, Kamaboko, chicken fillet, mushroom respectively. Pour beaten egg into each bowl.
4. Place all bowls into inner pot of thermal cooker; fill up inner pot with water until half of the bowl length. Boil for 2 minutes on stove with medium high heat, and then turn to low heat and then continue cooking for 2 minutes. Place the inner pot to the outer pot of thermal cooker, and cook thermally for 20 minutes.