steamed egg dish with chicken sticky sauce

ingredients:

• 200 g chicken breast
• or tenderloin
• 100 g package shimeji
• mushrooms
• 3 eggs
• 660 ml bonito soup stock
• 1 teaspoon soy sauce
• 1 teaspoon salt
• 1 tablespoon potato starch (katakuriko)
• 1 tablespoon water (for dissolving potato starch)

step 1:

Beat the eggs in a bowl.

step 2:

Add 1/2 teaspoon of soy sauce and 1/2 teaspoon of salt to 360 ml of the bonito soup stock and mix into the eggs.

step 3:

Pour this mixture (Step 2) into a deep dish.

step 4:

Cover the dish with aluminum foil.

step 5:

Fill a medium-size pan 1/3 full with water. Bring the water to a boil, add the dish and cover the pan. Boil over high heat for 3 minutes. Then reduce the heat and simmer over a low flame for 20 minutes.

step 6:

Cut the chicken breast diagonally or into bite-size pieces. Cut off the roots of the shimeji mushrooms.

step 7:

To make the chiken sticky sauce, place the remaining 300 ml of the bonito soup stock in a pot and bring to a boil. Add the chicken breast and shimeji mushrooms. Simmer for about 2 minutes on medium-low heat.

step 8:

Add the remaining soy sauce and salt. Dissolve the potato starch in the water. Add the dissolved potato starch to the pan and stir until the mixture becomes creamy.

step 9:

Pour the chicken sticky sauce over the egg dish.