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Ingredients :
200 g chicken breast fillets, cut into bite-sized pieces
2 teaspoons sake
3 teaspoons Japanese soy sauce
2 leek, sliced
1 small carrot, sliced
200g spinach, chopped
Custard
4 cups boiling water
1/2 cup dashi granules
2 tablespoons Japanese soy sauce
6 eggs
Method :
Use 6 heatproof bowls and place the
chicken pieces into them. Use a small bowl to combine the sake and soy
sauce and pour the mixture over the chicken. Divide the vegetables
evenly for the 6 bowls. To make the custard, use a heatproof bowl to
combine the boiling water and dashi granules. Stir to dissolve and set
aside to cool completely. Combine the dashi, soy sauce and eggs. Strain
an equal amounts into each of the 6 bowls. Cover the 6 bowls with a foil
each and place them in a steamer. Cook on high heat for 20-30 minutes.
To test and see if the custard is cooked, insert a fine skewer into the
center. If it comes out with no moisture clingling to the skewer, it is
cooked. Serve immediately while still hot.
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