Prep 10 mins
Cook 20 mins
A Classic Japanese side dish, often part of a full-course formal dinner. Serve them in individual cups with deep-fried, braised, or grilled foods. From Elizabeth Andoh's classic "At Home With Japanese Cooking".
- 4 eggs
- 354.88 ml cold dashi (basic Japanese soup stock)
- 3.69 ml salt
- 4.92 ml light-colored soy sauce (usu kuchi shoyu)
- 6.16 ml mirin
- 6 small uncooked shrimp, shelled and deveined
- 1 small uncooked boneless skinless chicken breast half, sliced thinly on the diagonal
- 5-6 button mushrooms, washed, trimmed and thinly sliced
- 12 snow peas, blanched in boiling salted water
- Break the eggs into a bowl and beat them well. Add the cold soup stock, salt, soy sauce, and mirin, and stir to combine all well. Let the mixture stand for a few minutes, then strain it through a fine-meshed strainer to remove all air bubbles and lumps.
- In each of 6 individual heatproof 6-ounce cups, place 1 shrimp and some chicken and mushroom slices. Pour in the strained egg mixture to fill each cup two-thirds full. Place the cups in a steamer and steam over high heat for 2 minutes, then reduce the heat to very low and continue to steam for 15 minutes. Remove the lid of your steamer, add 2 snow peas to each cup and re-cover. Steam for 20-30 seconds. Carefully remove the hot cups and serve immediately. Eat with a spoon.