Japanese Steamed Egg Custard in the Microwave - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings (3 cups and 2 tsp bowl)
- Chicken breast100 g
- Salt2 three finger pinches
- Shiitake mushroom2
- Eggs2
- (A)Water300 ml
- (A)Japanese style granulated soup stock1 tsp
- (A)Soy sauce1 tsp
- (A)Japanese sweet cooking wine (Mirin)1 tsp
- Toppings
- Japanese honeywort3 g
How to make
- Prepare. Cut off shiitake mushroom stems.
- 1. Cut off the Japanese honeywort base and cut it to 1-inch width.
- 2. Thinly slice the shiitake mushrooms.
- 3. Cut the chicken breast into bite-sized pieces and rub in some salt well.
- 4. Put the eggs and the ingredient (A) in a bowl and mix them together.
- 5. Put Step 2 and 3 in a heat-resistant container, cover it with plastic wrap, and microwave for about 2 minutes at 600W until the chicken breast is cooked through.
- 6. Strain Step 4 with a strainer while pouring it into the container, cover it loosely with plastic wrap, and microwave for about 3 minutes at 600W until the egg mixture is cooked through.
- 7. Garnish with Step 1 and it's ready to serve.
Tips for cooking
Please adjust the amount of seasoning to your liking. We used a heat-resistant bowl this time. You can use the cocotte instead. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.