steamed egg dish with chicken sticky sauce
- Serves: 4
- Calories: 167 kcal
- Total Time: 40 m
- Prep: 10 m
- Cook: 30 m
- Japanese: Toriniku-ankake chawan-mushi
- metric
- u.s.
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.
comment:
This dish is very simple, but the chicken sticky sauce suits egg very well.
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