Make This Japanese Savory Egg Custard

Ingredients

• 1 teaspoon canola or other neutral oil
• 1 teaspoon sake
• 1/2 boneless, skinless chicken thigh
• 2 eggs
• 1 cup dashi or chicken broth
• Pinch salt
• 1/2 teaspoon soy sauce
• 1 teaspoon mirin
• 1 1/2 tablespoons slivered bamboo shoots (optional)
• 2 small fresh shiitake mushrooms
• 1 green onion
• 4 cooked, peeled and deveined shrimp
• 4 snow peas
• 4 sprigs fresh parsley or cilantro for garnish (optional)