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Steamed Egg Hotchpotch

By Mitsuwa Marketplace on 01/16/2014

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Ingredients

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

Preparation

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!