Easy Japanese Steamed Savory Egg Custard
Easily made without a steamer in a pot or fry pan!
15 minutes
151kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Shave the chicken into thin slivers, placing the knife diagonally. Divide the shimeji mushrooms into individual stems. Beat the eggs. Cut the Japanese parsley into 2 cm (3/4 in.) lengths.
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Combine (A) and sift once.
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Place the chicken, shimeji mushrooms and kamaboko into small bowls, then cover with (2) and cover with a lid.
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Line a fry pan with a dish towel, place the small bowels from (3) into the fry pan and fill with enough water to cover half the height of the bowls. Cover the pan with a lid, then place over high heat until the water comes to a boil. Simmer for 7 to 8 minutes until the eggs have set.
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Remove the bowls and garnish with Japanese parsley.
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