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Fill a steamer large enough to hold four 6- to 7-ounce chawanmushi cups with about 2 inches of water and bring to a simmer over medium heat while you assemble the chawanmushi.
For the filling: Divide the chicken, shrimp, gingko nuts, shiitakes and mitsuba among the chawanmushi cups, layering them on top of each other in order; slip 1 slice of fish cake into each cup along the side.
For the custard: Add the eggs to a medium bowl and gently whisk using chopsticks or a fork, aerating them as little as possible. Add the Dashi, light soy sauce, mirin and ½ teaspoon salt and mix just until combined. Strain the mixture through a fine-mesh strainer into a large measuring cup or another medium bowl. Pour or ladle equal amounts of the custard into each cup, popping any large bubbles, then place the lids on the cups or tightly cover each cup with foil.
When the water is boiling, reduce the heat to low and carefully place the covered cups into the steamer. Cover the steamer and steam until the custard is just set, 15 to 20 minutes. (To test, using a chopstick or skewer, poke a hole into the center of one of the chawanmushi; if clear liquid fills the hole, it’s ready.) Carefully remove the cups from the steamer.
Serve, covered, hot, warm or cold and with small spoons.