Recipe detail

Name: Chicken and prawn custard
Yield: 8
Cuisine: Japanese
Ingredients: 6.0000 tPcs chicken; 2.0000 l; 0.0100 g; 30.0000 ml; 10.0000 ml; 16.0000 tPcs; 2.0000 tPcs; 4.0000 tPcs; 1.0000 tPcs

Fish Chicken and prawn custard

13. 12. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Japanese

Download PDF Download BR2

Program steps

Preheating:
99 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:30 hh:mm

180 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
chicken eggs	6	pcs
parsley	2	l
salt	0.01	g
soy dipping sauce	30	ml
mirin	10	ml
parsley	16	pcs
parsley	2	pcs
parsley	4	pcs
parsley	1	pcs

Nutrition and allergens

Allergens: 3
Minerals: Ca, CA, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

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

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 mixtureup 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