[MED] 3 min
[WARM 200°F] 30 min
REST 15 min
2 large eggs, beaten
1/2 chicken breast (100 g), skinless, boneless, cut into 1/2” pieces
60 g yamaimo (Japanese mountain yam), peeled, cut into 1” pieces
4 dried shiitake mushrooms, quickly rinsed
4 slices of kamaboko (fish cake)
1 1/4 cups (300 ml) dashi
2 teaspoons usukuchi (light color) soy sauce
1 teaspoon mirin
1/4 teaspoon kosher salt
1/5 cup (50ml) shiitake dashi (water used to rehydrate shiitake mushrooms)
4 stalks mitsuba (Japanese parsley)
Small heat resistant containers/bowls
Place dried shiitake mushrooms in a small bowl and soak with 1 cup of water in the refrigerator for at least 6 hours (preferably overnight). Once mushrooms have plumped, squeeze to drain and remove the stems. Keep 50 ml of the water used to rehydrate shiitake mushrooms and set aside.
Mix eggs and Sauce Mixture in a bowl and strain through a fine-mesh sieve into another bowl. Divide chicken, yamaimo, mushrooms and kamaboko into 4 small heat-resistant ceramic cups. Gently pour egg mixture evenly into each cup and cover with plastic wrap (or aluminum foil).
Pour 100 ml water in the pot, lay parchment paper, cover and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, place containers from Step 2 on top. Cover and steam over [WARM 200ºF] for 30 minutes.
Remove plastic wrap and garnish with mitsuba leaves. Serve warm.
Use usukuchi (light color) soy sauce so the egg mixture does not get too dark.
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