Recipe detail

Directions

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