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Cut the chicken into whatever-sized pieces you like. Cut the shiitake mushrooms and kamaboko into thin slices. Cut the spinach into strips.
Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.
Get your mugs ready.
Add the filling ingredients to the mugs, then gently pour the egg mixture in. Wrap lightly.
Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.
If a clear liquid develops at the top then it's finished cooking. Place on a serving dish and enjoy.