
A pan-steamed dish packed full of the savoriness of its ingredients.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Chop the hakusai. Thinly slice the onion and shiitake mushrooms. Break apart the shimeji mushrooms. Cut the chicken into bite size pieces.
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Place the hakusai, onion and all mushrooms in a fry pan. Place the chicken on top, pour in (A) and cover. Steam cook for 10 minutes over medium heat.
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Pour in the beaten eggs and cook until a desired point. Serve hot.
Cooking Basics


[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.


[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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