Easy Japanese Steamed Savory Egg Custard

Easy Japanese Steamed Savory Egg Custard

Easily made without a steamer in a pot or fry pan!

Cooking time
15min
Calories
151kcal
Sodium
600mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

60 g (2 oz.)

25 g (about 1 oz.)

(A)

2

2 Tbsp

200 ml (6.8 fl. oz.)

Directions

  1. 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.
  2. Combine (A) and sift once.
  3. Place the chicken, shimeji mushrooms and kamaboko into small bowls, then cover with (2) and cover with a lid.
  4. 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.
  5. Remove the bowls and garnish with Japanese parsley.

Cooking Basics

Chicken breast - slicing into thin diagonal cuts / sogi-giri

Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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