Japanese Egg Custard

Ingredients:

200 g Chicken breast fillets, cut into bite-sized pieces

2 teaspoons Sake

2 teaspoons Japanese Soy sauce

2 Leek, sliced

1 Small carrot, sliced

200 g Spinach, chopped

Custard:

4 cups Boiling water

1/2 cup Dashi granules

2 tablespoons Japanese soy sauce

6 Eggs

Cooking Instructions:

Place the chicken pieces into 6 heatproof bowls. Combine the sake and soy sauce, and pour the mixture over the chicken. Divide the vegetables between the 6 bowls. To make custard, combine the water and dashi granules in a heatproof bowl and stir to dissolve; cool completely. Combine the dashi, soy sauce and eggs, and strain equal amounts into the 6 bowls. Cover and bowls with foil, place them i n a steamer, and cook on high for 20 to 30 minutes. Test the custard by inserting a fine skewer into the center. It is cooked when the skewer comes out with no moisture clinging to it. Serve immemdiately.

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