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

Nutrition and allergens

Allergens: 3
Minerals: 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


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

GN container Stainless steel perforated