In a bowl beat three eggs. Add your chicken broth and dashi and whisk until combined.
Strain your mixture through a sieve to get rid of any clumps.
In a shallow dish, lay down your sliced mushrooms. Pour your egg mixture until mostly covered.
In a large pot, bring water to a boil. The amount of water should cover ½ of your dish. When boiling, reduce the heat to the lowest setting.
Gently place your dish inside the hot water and cover the pot with the lid. Cook for 15-20 minutes on the lowest heat.
Once cooked, remove from heat and add your uni and ikura if desired.
