Measurements

• 2 large eggs
• 1 cup dashi stock
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/4 teaspoon salt
• 50g chicken breast
• 4 shrimp
• 4 mushrooms
• 4 slices kamaboko
• 1/2 cup spinach, blanched
• 2 tablespoons green onions

Preparation Method

• In a bowl, beat the eggs gently.
• Add dashi stock, soy sauce, mirin, and salt to the eggs.
• Mix well and strain the mixture to remove bubbles.
• Divide chicken, shrimp, mushrooms, kamaboko, and spinach into 4 cups.
• Pour the egg mixture over the ingredients in each cup.
• Cover each cup with foil.
• Place cups in a steamer over boiling water.
• Steam on low heat for 15-20 minutes until set.
• Garnish with green onions before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.