Odamaki mushi

Name: Odamaki mushi
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 tbsp soy sauce; 1 tbsp mirin; 1 tsp soy sauce; 4 medium-size eggs; 1 small chicken breast, cut into 1 cm (½ in) cubes; 1 tsp sake; 4 green prawns, shelled and deveined; pinch of sea salt; 1 spring onion, green part only, finely sliced; 20 enoki mushrooms; 1 spring onion, green part only, finely sliced; 2 water chestnuts, thinly sliced; 2 dried shiitake mushroom caps, soaked and halved; 2¼ cups dashi; 16 cooked udon strands

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

This delicate Japanese custard is traditionally made in pretty, lidded pots, as for chawan mushi. Small ramekins (200 ml [7 fl oz]) tightly covered with plastic wrap, won’t have the same table theatre, but will work just as well.

Ingredients

4 green prawns, shelled and deveined
pinch of sea salt
1 small chicken breast, cut into 1 cm (½ in) cubes

Asia
Japan
Fish course
Pescatarian
Noodles

Method

In two separate bowls, sprinkle prawns with sea salt, and marinate diced chicken in 1 teaspoon each sake and soy sauce. Leave to stand.

Beat eggs lightly in a bowl with a fork, being careful not to let the mixture froth and bubble. Add soy sauce and mirin to the cold dashi and pour liquid int