Egg 1 : dashi 3. The steamer on low.卵1：出汁3。蒸し器は弱火。
The ratio
割合
Egg : dashi = 1 : 3卵 : 出汁 = 1 : 3
Ingredients
材料
| Eggs卵 | 2個（約100g） | 2 large eggs |
| Ichiban dashi一番出汁 | 300ml | 1¼ cups |
| Usukuchi soy薄口醤油 | 8ml | 1½ tsp |
| Salt塩 | 2g | ⅓ tsp |
| Mirinみりん | 8ml | 1½ tsp |
| Chicken thigh, small pieces鶏もも（小さく） | 40g | 1.5 oz |
| Shiitakeしいたけ | 2枚 | 2 pieces |
| Kamabokoかまぼこ | 適量 | a few slices |
| Mitsubaみつば | 適量 | to garnish |
Method
作り方
The custard
卵液
Beat the eggs. Add dashi, usukuchi, salt, mirin. Strain. Skim the foam.
卵を溶き、出汁、薄口、塩、みりんを合わせる。茶こしで濾す。泡はすくう。
Fill the cups
具を入れる
Chicken, shiitake, kamaboko in the cups. Pour the custard quietly.
器に鶏肉、しいたけ、かまぼこ。卵液を静かに注ぐ。
Steam
蒸す
Bring the steamer up hard, put the cups in for two to three minutes, then drop to low for ten to twelve. Leave the lid slightly ajar. Egg sets around 80°C; staying under that is the only way to avoid holes. Pierce with a skewer — clear liquid means done.
蒸し器を強火で沸かし、器を入れて2〜3分。そのあと弱火にして10〜12分。蓋は少しずらす。卵は80℃前後で固まる。そこを超えさせないのがすだちを防ぐ唯一の方法。竹串を刺して澄んだ汁が出れば完成。
Notes
覚え書き
- Holes mean the steam was too hard. Lower it.穴が開くのは蒸気が強すぎる印。弱火。
- Use ichiban dashi. Cloudy stock makes a cloudy custard.出汁は一番を使う。濁ると卵液も濁る。
Read the foundation: 土台を読む：How to pull dashi出汁の引き方 →
SourceEgg 1 to dashi 3 is agreed by four sources: Mitsukoshi-Isetan's FOODIE, Ninben, Kobayashi Foods and Mizkan. Three agree on the timing: 2–3 minutes hard, then 10 minutes low. The temperature is disputed — 70–80°C against 80–90°C. Holes mean the steam was too strong.卵1：出汁3は三越伊勢丹FOODIE、にんべん、小林食品、ミツカンの4件が一致。蒸し時間は強火2〜3分→弱火10分で3件一致。温度は70〜80℃と80〜90℃で割れる。穴が開くのは蒸気が強すぎる印。
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