steamed egg & vegetable dish

• u.s.
• metric

ingredients:

• 5 1/4 ounces chicken thigh
• 4 shrimps
• 1 3/4 ounces spinach
• 3 eggs

• 1 1/2 cups bonito soup stock
• 1/2 teaspoon soy sauce
• 1 teaspoon salt

step 1:

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 2 in. long sections.

step 2:

Beat the eggs in a bowl.

step 3:

Add soy sauce and salt to the bonito soup stock. Add to the eggs and mix.

step 4:

Put several chicken pieces, one shrimp and some spinach into each of four heat resistant cups.

step 5:

Add the bonito soup stock and egg mixture (Step 3) until each cup is 4/5 full.

step 6:

Cover the cups with aluminum foil.

step 7:

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.