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1 cup warm dashi (see recipe, or use commercial brand)

1 egg

1 teaspoon soy sauce

2 medium-size shrimp, shelled and deveined

2 small shiitake mushrooms, about 1 1/2-inches wide, or reconstituted dried shiitake mushrooms

2 slices (about 1/4-inch thick) narutomaki (swirled pink and white fishcake) or kamaboko (pink and white half-moon fishcake, see Note)

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