Ingredients :
o 4 Eggs
o 1-1/2 cup Dashi (a soup stock)
o 1/2 tsp Salt
o 1 tsp Soy Sauce
o 1 tsp Sugar
o 1 tsp Sake (alcohol)
o 1 Chicken Thigh (cut into bite-size pieces)
o 4 Shiitake Mushrooms (thinly sliced)
o 2 tbsp Chopped Mitsuba (Japanese Wild Parsley )
o 8 slices Kamaboko (a processed sea food)
Procedure:
o Take eggs in a bowl and lightly beat them.
o Add cool dashi soup stock, soy sauce, salt, sake, and sugar in the egg.
o Strain the egg mixture.
o Put the remaining ingredients except the mitsuba in four tea cups.
o Fill each cup to third-forths full with the egg mixture.
o Place mitsuba leaves on top of the egg mixture and cover them.
o Preheat a steamer on high heat.
o Turn down the heat to low and carefully place cups in the steamer.
o Steam for about 15 minutes.
o Poke the custard with a bamboo stick.
o If clear soup comes out, it`s cooked.
