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Gently beat the eggs in a bowl, ensuring they don't froth.
Slice the mushrooms thinly.
In a separate bowl, mix the dashi stock, soy sauce, cooking saké, and mirin. Add this mix to the egg mix, stirring constantly. Once mixed, strain through a very fine sieve to ensure a perfectly smooth consistency.
Slice the scallops horizontally into 5mm pieces then use to line the base of four small rice bowls. Divide the mushrooms between each.
Divide the egg mixture evenly between the bowls.
Set the Steamify function in the AEG SteamPro Oven to 'steam for steaming' at 90°C and steam the custard in the oven until just set, about 12 minutes.