Serves 8 to 10 cups
Ingredients
7 eggs
10g Shitake mushroom or spinach (pre-boiled)
10g diced chicken breast
10g fresh prawn, shelled & de-veined
10g crabmeat stick
700ml dashi (fish stock)
Seasoning
15ml Mirin (Japanese sweet rice wine)
2tsp light soy sauce
A pinch of salt
A pinch of Sansho (Japanese ground pepper) - optional
To prepare Dashi:
1 stick dried Japanese seaweed (Konbu)
25g shredded Bonito dokas (Katsuobushi) (light brown curly ? like
sawn wood) or buy the powdered ones
700ml water
(bring the above items to a boil and set aside to cool)
1) Add seasoning to the dashi, stir until dissolved.
2) Break eggs into large bowl. Whip gently with the daishi (make
sure it has COOLED down), strain through a sieve.
3) Line up the cups. Distribute the mushroom, chicken, crabmeat and
prawn into each cup.
4) Pour in the egg soup and cover each cup with aluminium
foil.
5) Set the cups in a steamer and steam for 11 minutes
6) When the custard is set, insert a bamboo skewer (or toothpick)
and if it comes out clean, and the liquid in the hold is clear, it
is done.
Preparation time: 30 mins
Cooking time: 12 mins
