| • | Take eggs in a bowl and lightly beat them.
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| • | Add cool dashi soup stock, soy sauce, salt, sake, and sugar in the egg.
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| • | Strain the egg mixture.
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| • | Put the remaining ingredients except the mitsuba in four tea cups.
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| • | Fill each cup to third-forths full with the egg mixture.
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| • | Place mitsuba leaves on top of the egg mixture and cover them.
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| • | Preheat a steamer on high heat.
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| • | Turn down the heat to low and carefully place cups in the steamer.
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| • | Steam for about 15 minutes.
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| • | Poke the custard with a bamboo stick.
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| • | If clear soup comes out, it's cooked.
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| • | Steamed Custard is now ready to be served. |
