Recipe detail

Fish Chicken and prawn custard

13.8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Japanese

Program steps

  • Preheating:
  • 99 °C

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Ingredients - number of portions - 8

Name Value Unit


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