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Cut the chicken into eight pieces and marinate for 15 minutes in the sake and 1 tablespoon of soy sauce. Drain.
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Beat the eggs and add the dashi, remaining soy sauce, mirin, and salt. Strain through cheesecloth or a fine sieve. Try to avoid making bubbles.
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Distribute marinated chicken, shrimp, ginkgo nuts, mushrooms, peas, and fishcake among four custard cups. Pour the strained egg-dashi mixture over it until the custard cups are almost full. If there are any bubbles, prick them with a toothpick.
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Preheat a steamer. Cover the cups with plastic wrap and steam for 15-20 minutes over medium heat. Check doneness by sticking a toothpick through the center; if egg sticks to the toothpick, continue steaming for a few more minutes. The top of the custard should be smooth and jiggle slightly if touched.
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When cooked, remove the plastic wrap and place chopped trefoil or spinach in the center. Top with a few slivers of yuzu or lemon peel.
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*Japan’s basic fish stock made from dried bonito shavings, kelp, or a combination of the two.