Ingredients:

  • 1 piece (2 inches x 2 inches) Kombu (dried kelp)
  • 180 ml Water
  • 1 handful Katsuobushi (bonito flakes)
  • 1/2 tsp Usukuchi soy sauce
  • 1/4 tsp Salt
  • 1 Egg (large)
  • 2 small pieces Boiled Chicken (shredded)
  • 2 small pieces Mochi (cut into small bits)
  • 2 small pieces Kamaboko (fish cake, sliced)
  • 2 small pieces Shiitake Mushrooms (sliced)
  • 2 small pieces Yurine (lily bulb, optional)
  • 2 small pieces Namafu (wheat gluten, optional)
  • 2 small pieces Boiled Shrimp (peeled)
  • Yuzu Peel (for garnish)
  • 2 Mitsuba Leaves (Japanese wild parsley, for garnish)

Instructions:

  1. Soak kombu in water for at least 30 minutes. Heat the pot over low to medium heat until just before boiling. Remove kombu and stir in Katsuobushi; let steep until flakes sink. Strain the dashi through a fine mesh strainer lined with paper towel; cool.
  2. Cut all solid ingredients (chicken, mochi, kamaboko, mushrooms, yurine, and namafu) into small pieces. Dip boiled chicken and shrimp in soy sauce for flavor.
  3. In a bowl, mix dashi, soy sauce, and salt; taste and adjust seasoning. Beat the egg and strain it into the dashi mixture for smoothness.
  4. Place the chopped solid ingredients evenly in small cups or ramekins. Pour the egg-dashi mixture to fill each cup 3/4 full. Cover the cups with lids or foil.
  5. Preheat the steamer on high heat, then reduce heat to low before placing the cups inside. Steam for about 10 minutes, or until set (firm yet silky).
  6. Carefully remove cups from the steamer; garnish with yuzu peel and mitsuba leaves. Serve immediately and enjoy!