About the Recipe
A savory steamed egg custard dish in Japanese cuisine. Simplify cooking by using Hinode Shirodashi or Hinode Soba Sauce.
Ingredients
Chicken breast......60g
Shimeji............1/4pack
Kamaboko........2slices
Mitsuba (optional)
(A) Egg...........2
Hinode Soba Sauce .... 50ml
Water.......350ml
Preparation
Step 1
Slice the chicken, prepare the shimeji, and whisk the eggs in the bowl.
Step 2
Combine (A) and thoroughly stain.
Step 3
Put the chicken, shimeji, kamaboko, and (A) into the cups and cover them with aluminum foil.
Step 4
Carefully set the cups into the steaming pot and place the lid on the pot.
Step 5
Steam on high heat for 1 minute, then lower the heat and steam for approximately 12 minutes until the egg mixture is firm.
Step 6
Turn off the heat and leave it for 15 mins
Step 7
Test for doneness (a skewer inserted in the center of the custards should come out clean), optionally garnish with mitsuba, and serve warm.