egg & mochi dish steamed in a cup

• metric
• u.s.

ingredients:

• 150 g boneless chicken thigh
• 2 square rice cakes (mochi)
• 50 g spinach
• 3 eggs
• 360 ml bonito soup stock
• 1/2 teaspoon soy sauce
• 1 teaspoon salt

step 1:

Cut the chicken into bite-size pieces. Cut off the stems of the spinach and wash. Cut the spinach into 5 cm. long sections. Cut the rice cakes in half as shown in the picture.

step 2:

Beat the eggs in a bowl.

step 3:

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

step 4:

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

step 5:

Add the mixture (Step 2) 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 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 10 minutes.