Prepare the dashi stock and let it cool to room temperature. In a bowl, gently whisk the eggs without creating too many bubbles.

Add the cooled dashi, soy sauce, mirin, and salt to the eggs. Mix gently and strain the mixture through a fine-mesh sieve to ensure a smooth custard.

Season the shrimp and chicken pieces lightly with a pinch of salt. Ensure the chicken pieces are small enough to cook through during steaming.

Divide the chicken, shrimp, shiitake mushrooms, and kamaboko evenly among 4 chawanmushi cups or heat-safe ramekins.

Slowly pour the egg mixture into each cup, filling to about 80% capacity. Skim off any surface bubbles with a spoon.

Cover each cup tightly with aluminum foil or lids. Place cups in a steamer over boiling water, then reduce heat to medium-low.

Steam for 15-18 minutes until the custard is just set but still slightly jiggly in the center. The internal temperature should reach at least 72°C to ensure the chicken and shrimp are safely cooked through.

In the last 2 minutes of steaming, add the sugar snap peas on top of each custard to lightly cook them while keeping their bright green color.

Remove cups carefully, garnish with mitsuba or parsley, and serve immediately while warm.