Ingredients [Serves 2] • 300 grams Water
• 1 bag Premium Dashi Pack • 10 grams Light Soy Sauce • 1 Large Egg • 40 grams Boneless Skinless Chicken Thigh • 4 Peeled Shrimps • 1 Tablespoon of Soy Sauce • 1 Shiitake Mushroom • Pinch of ”Mitsuba” Japanese Wild Parsley(May also substitute with Spinach) |
01 Prepare premium dashi by adding the dashi packet to water in a pot and bringing to a boil. Once it boils, simmer on medium heat for 7 minutes, then squeeze and remove the dashi bag, then let the dashi cool. |
02 Combine the premium dashi broth and light soy sauce. |
03 Crack the egg into a bowl, beat it, and mix it with the broth from step 2. |
04 Strain the egg mixture through a sieve to make it smooth. |
05 Coat the chopped chicken thigh and shrimp with a tablespoon of soy sauce and discard excess soy sauce. Then place them into 4 heat-proof containers. Ceramic cups or mugs are recommended. |
06 Pour the egg mixture from step 4 into the containers. Add sliced shiitake mushroom and mitsuba on top. |
07 Make a water bath for the cups boiling water in a pot to a height that reaches half of the containers, then place the containers in it. |
08 Cover the pot with a lid and steam on high heat for 2 minutes. |
09 After 2 minutes check that the surface has set. Offset the lid and steam on low heat for 5 more minutes. |
Used in this Recipe
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