Ingredient
- eggs (medium size) - 3 pieces
- salt - 2/3 teaspoon
- usukuchi soy sauce - 1
teaspoon
- sugar - 2/3 teaspoon
- kombu and bonito stock - 400ml
- chicken breast fillet - 50
gram thinly sliced
- shiitake mushroom - 4, stems
removed and sliced
- prawns - 4 medium size,
shelled and thawed if frozen
- sake or dry white wine - 2
teaspoon
- soy sauce - 2 teaspoon
- mitsuba leaves or cress to
garnish
Method
- Break the eggs into a bowl. To
avoid introducing too much air, do not beat the eggs, but stir
them using a pair of chopsticks and cutting action.
- Stir the salt, unsukuchi soy
sauce and sugar into the cold stock, then add the eggs. Strain
the mixture through a fine sieve into another bowl.
- Season the chicken, shiitake
mushroom and prawns with the sake or wine and soy sauce, then
divide them equally between four custard cups or individual
soufflé dishes. Pour the egg mixture over.
- Place in a steamer over a
saucepan or wok of boiling water and cover. Steam over a
medium-high heat for 2-3 minutes, then remove the lid from the
steamer and lay a dish towel over the top.
- Replace the lid and cook over
a low heat for 18-20 minutes, or until set.
- Insert a bamboo skewer to
check if the mixture is cooked: if a little clear liquid comes
out, it is cooked.
- Garnish with mitsuba leaves or
cress. If you have lids for the cups, put them on and serves
immediately. Provide spoons with which to eat the custard.
Serves 4.
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