INGREDIENTS:
3 eggs
1/2 cup dashi soup stock
1/2 tsp salt
1 tbsp soysauce
1 tsp sugar
1 tsp sake
1 chicken thigh
4 shiitake mushrooms
1 oz mitsuba (trefoil)
2 oz. kamaboto fish cakes
PREPARATION:
Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl.
Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use alumiun foil or plastic wrap if you don't have lids.) Preheat a steamer on high heat. Turn down the heat and carefully place cups in the steamer. Steam the custard for 15 min. Poke the custard with a bamboo stick. If clear soup comes out, it's cooked.
*Makes 4 servings.
(Kamaboko)
Japanese Cooking Ingredient Pictures
Kamaboko are semi-cylinderical fish cakes. Pink and white kamaboko are served as Japanese New Year's food. Kamaboko are often used as toppings in noodle
Kamaboko are semi-cylinderical fish cakes. Pink and white kamaboko are served as Japanese New Year's food. Kamaboko are often used as toppings in noodle
dishes.
( Dashi Soup Stock )
Konbu (kelp) dashi is known as vegetarian soup stock. Removed konbu is good to cook with vegetables.
INGREDIENTS:
4 cups of water
6 inches long konbu (Dried kelp)
PREPARATION:
Wipe the konbu with clean cloth to remove dirt. (Konbu shouldn't be washed.) Soak the konbu in the water in a pot for one to two hours. Put on low heat and bring the water to boil. Just before the water comes to a boil, remove the konbu. Now, you have a vegetarian soup stock for your cooking.
Makes 4 servings
