← Nouns Cooking · Japanese

Ingredients

• 3 large eggs (about 150 ml beaten)
• 400 ml dashi, cooled
• 1 tsp light (usukuchi) soy sauce
• 1 tsp Mirin
• ½ tsp Salt
• 80 g chicken thigh or breast, cut into 1.5 cm pieces
• 1 tsp Sake
• 4 small raw prawns, peeled and deveined
• 2 Shiitake mushrooms, quartered
• 8 slices Kamaboko (Japanese fish cake) (optional)
• 1 mitsuba leaves or spring onion, finely sliced

Method

1. Toss the chicken with the sake. Divide the chicken, prawns, shiitake and kamaboko between four heatproof cups or ramekins (about 200 ml each).
2. Beat the eggs gently with chopsticks, without whipping in air. Stir in the cool dashi, soy sauce, mirin and salt, then pour through a fine sieve to make the custard extra smooth.
3. Pour the egg mix into the cups and pop any bubbles on the surface with a toothpick. Cover each cup with foil.
4. Bring a steamer or a wide pot with 2 cm of water to the boil, put in the cups and cover with the lid slightly ajar (a chopstick under it works). Steam over high heat for 2 min, then turn to low and steam for 12–15 min.
5. The custard is ready when it wobbles as one piece and a toothpick pushed into the centre brings up clear broth, not raw egg. Make sure the chicken is cooked through.
6. Top with the mitsuba or spring onion and serve hot.

Tips

• Gentle heat is the secret: too hot and the custard turns pitted and spongy.
• Kamaboko and soy sauce usually contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Chopstick Chronicles