- 150 g chicken thigh
- 4 shrimps
- 50 g spinach
- 3 eggs
Cut the chicken into bite-size pieces. Hull shell and devein the shrimp. Cut off the stems of the spinach and wash. Cut the spinach into 5 cm. long sections.
Beat the eggs in a bowl.
Add soy sauce and salt to the bonito soup stock. Add to the eggs and mix.
Put several chicken pieces, one shrimp and some spinach into each of four heat resistant cups.
Add the bonito soup stock and egg mixture (Step 3) until each cup is 4/5 full.
Cover the cups with aluminum foil.
Fill a medium-size pan 1/3 full with water. Bring water to a boil, add the cups and cover the pan. Boil over high heat for 3 minutes. Then reduce heat and simmer over a low flame for 8 minutes.
The bonito soup stock smells good and also goes well with other ingredients such as mushrooms, white fish and ginkgo nuts.
Japanese foods recipes