western-style egg & vegetable dish steamed in a cup
- Serves: 4
- Calories: 130 kcal
- Total Time: 25 m
- Prep: 5 m
- Cook: 20 m
- Japanese: Yōfū-chawan-mushi
- 5 ounces boneless chicken thigh
- 2 ounces broccoli
- 1 ounce button mushrooms
- 3 eggs
- 1/2 teaspoon salt
- 1 1/2 cups chicken soup stock
Cut the chicken into bite-size pieces. Cut off the stem of the broccoli and slice the broccoli into small pieces. Slice the mushrooms into small pieces.
Beat the eggs in a bowl.
Add the cool soup stock to the eggs and mix.
Put several chicken pieces and a few broccoli and mushroom slices into each of four heat-resistant cups.
Add the the chicken broth 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 the water to a boil, add the cups and cover the pan. Boil over high heat for 3 minutes. Then reduce the heat and simmer over a low flame for 8 minutes.
This dish is very simple. The ingredients and taste of the soup are well-matched.
Japanese foods recipes