About this recipe:This Japanese recipe is all about enjoying the texture of eggs that have been cooked gently. This version has added chicken and mushrooms but you can add prawns and spring onions, if you prefer.
240ml cooled chicken or fish stock
1 dash sake
1/2 teaspoon soy sauce
70g cooked chicken, chopped
1 shiitake mushroom, sliced into strips
2 sprigs fresh parsley, for garnish
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Method Prep:5min › Cook:12min › Ready in:17min
In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake and soy sauce. Divide the mushroom and chicken evenly between two small ramekins or tea cups. Pour the egg mixture into each ramekin until filled.
Bring about 2 or 3cm of water to the boil in a steamer or saucepan. Reduce heat to a simmer; place ramekins into the steamer. Cover and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each portion with a sprig of parsley and serve.