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mServes 6n @eggs 4 @lily bulb 1 @ginkgo nuts 12 @grilled eel 30 gms @red kamaboko 1/2 block @boneless chicken thigh 1/3 @citron 1/2 1) Beat eggs well. Mix 600-700 cc of dashi into eggs. Flavor with mirin and @light soy sauce. 2) Separate segments of lily bulb and add to pan of salted water. Bring to boil. 3) Shell ginkgo nuts and boil. 4) Slice eel into 3 cm length pieces. 5) Slice kamaboko into about 12 pieces. 6) Cut chicken into bite-sized pieces, plunge into boiling water, and @quickly remove. 7) Equally distribute all the ingredients in heatproof cups or custard cups. @Pour egg mixture into them. Cover each cup with plastic wrap or foil and @place in a hot steamer. Steam over high flame for 6-7 minutes. Garnish top @of each egg custard with grated citron peel. |
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