2½tspsoy saucethe light-tasting kind if possible, but the regular strong-tasting kind is fine too
Cut the chicken into bite-size pieces.Cut the kamaboko slices in half.Boil the spinach for 1 minute, drain and squeeze out the excess water, then cut into 3 cm long pieces.
Beat the eggs lightly, trying to avoid making bubbles. Combine with the dashi broth and soy sauce, then strain through a fine-mesh sieve or cheesecloth.
Put the chicken, mushrooms, bamboo shoots, spinach and kamaboko into each of the 4 cups, distributing equally. Then add an equal amount of the egg mixture to each of the cups.
Fill a pot about 3 cm deep with water and bring to the boil. Place a cloth in the pot and put the 4 cups on top (the cloth is to protect the cups). Cover with a kitchen towel-wrapped lid and cook for at least 15 minutes over low heat, or until clear broth comes up to the top of the cups. Set aside for 10 minutes, then serve.
Course: Side Dish
Chawan-mushi https://www.oishi-washoku-recipes.com/chawan-mushi December 23, 2016