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.