Egg 1 : dashi 3. The steamer on low.
Ingredients
- Eggs2 eggs (size M)
- Ichiban dashi300ml
- Usukuchi soy8ml
- Salt2g
- Mirin8ml
- Chicken thigh, small pieces40g
- Shiitake2 pieces
- Kamabokoa few slices
- Mitsubato garnish
Method
The custard
Beat the eggs. Add dashi, usukuchi, salt, mirin. Strain. Skim the foam.
Fill the cups
Chicken, shiitake, kamaboko in the cups. Pour the custard quietly.
Steam
Bring the steamer up hard, put the cups in for 2 to 3 minutes, then drop to low for 10 to 12. 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.
Notes
Holes mean the steam was too hard. Lower it.
Use ichiban dashi. Cloudy stock makes a cloudy custard.