Bring a small pot of water to boil. Lightly salt the water and cook asparagus for 1 to 2 minutes. Remove and drain. Add shrimps and cook until they curl and turn pink. Remove and drain.
Place 1½ cups (360ml) warm water in a medium sized bowl. Add instant dashi and salt. Stir to dissolve. Add mirin and soy sauce. Set aside to cool.
Once water is cooled, add eggs. Beat lightly with a whisk. Strain into another bowl.
Bring a large pan of water to boil. Place a steaming rack in the pan. Reduce heat to medium low.
Divide asparagus, shrimps, and fish sticks between 2 egg cups or ramekins. Slowly pour the egg mixture evenly between the two egg cups.
Carefully place egg cups or ramekins into the prepared steamer. Cover cups with chawan lid or aluminum foil if using ramekins. Place cover on steamer and steam on low heat for 15 minutes or until eggs are set.