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

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

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

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Ingredients

Method

Part of