Preparation:
cut chicken into 1/2-inch cubes combine with 1 tablespoon soy sauce and sake-mix well allow to stand for 15-30 minutes, drain well divide chicken, shrimp, scallions, and water chestnuts into individual portions place each portion into an 8-ounce custard cup or ramekin combine eggs, dashi, remaining 1 tablespoon soy sauce, and mirin-mix well remove any foam from the top of mixture spoon 2/3 cup into each custard cup or ramekin remove any foam from the tops of each cover with foil place into a bamboo steamer steam for 15 minutes, until set serve hot or at room temperature |
