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Steamed Egg Hotchpotch

By Mitsuwa Marketplace on 01/16/2014

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Ingredients: For 4 servings
3 pcs. Chicken Breast Tender
4 pcs. Shrimp
2 Shiitake Mushroom
4 slices Kamaboko (Fish Cake)
Canned Corn as needed
Spinach as needed
4 Egg
3 cups Soup Stock
2 tbs. Mirin
1 tbs. Sugar
1/2 tbs. Salt
2 tbs. Soy Sauce


1. Peel shell of shrimp and remove head and black vein. rinse and drain the excess water.
2. Remove string from chicken breast tender and cut into bite-sized portions. Dress in a bit of soy sauce.
3. Boil spinach and cut into 1.5" portions, cut shiitake into thin coarsely.
4. Heat soup stock, mirinm sugar, salt, soy sauce in a pan and cool down to body temperature. Lightly beat eggs in a bowl.
5. Add soup (Step. 4) to beaten egg and mix well then strain through a sieve.
6. Put chicken, shrimp, siitake mushroom, kamaboko, and corn in a steam cup and pour egg mixture (Step. 5).
7. Boil water in a steamer and place cups into a steamer. Cover and steam for 10minutes or until egg is firm but soft and silky like tofu.
8. Garnish each cup with boiled spinach and enjoy!