07 Apr 14



9 eggs
15g x 9pcs boneless, skinless chicken thigh, cut into bite-size pieces
2pcs Shiitake mushrooms, thinly sliced
size pieces
9pcs ginko nuts
10g Dashinomoto powder (soup stock base)
40g Kikkoman soy sauce
140g Aji Mirin (sweet cooking rice wine)
1litre water




1. Lightly beat eggs in a large bowl. Try not to bubble the eggs.
2. Add in Dashinomoto powder, Kikkoman soy sauce, Aji Mirin sweet rice wine in the egg mixture gradually.
3. Strain the egg mixture through a sieve.
4. Place the chicken, Shiitake mushrooms, Kani sticks and ginko nuts into individual cups. Then pour the egg mixture over them, dividing equally.
5. Place the cups in a steamer. Cover with small plates and the lid on and steam for 9 minutes over high heat.

Time Required




Explore Other & Recipes

Chilled Soba

01 Jun 18

Timbale Élysée

08 Apr 14

Chicken Katsu Don

08 Apr 14


Our Brands


Share A Recipe

Have a recipe to share? Email us your recipe along with a photo of your creation.

Get Invited

Be the first to receive exclusive invitations to & Experience events, preview authentic Japanese recipes by our top head chefs

By submitting this form, I agree to receive marketing information from RE&S Enterprises Pte Ltd via email communications.