Recipe detail

Fish Chicken and prawn custard

13.12. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Japanese

Program steps

  • Preheating:
  • 99 °C

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Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
whole chicken 1 pcs

Nutrition and allergens


Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g


1. In separate bowls, season the chicken and shrimp
and marinate in half the soy sauce and all of the sake
for 20 minutes
2. In a large bowl, lightly beat the eggs and stir in the mirin,
the remaining soy sauce and dashi and season. Strain
through a fine sieve
3. Portion the chicken and shrimp into eight ovenproof
ramekins and cover with the egg mixture
up until ¾ of the container
4. Set the oven on steam at 85°C
5. Seal the ramekins with foil and steam for 15 minutes
6. Sprinkle the green onion over each of the portions, cover
again with foil and allow to rest for another 3 minutes
7. Serve

Recommended accessories

GN container Stainless steel perforated