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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 12 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled. | 2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
chicken	1	cup	cooled	-	-	-	-
sake	1	dash		-	-	-	-
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151
chicken breast meat	1/2	cup	chopped cooked	-	-	-	-
shiitake mushroom	1		sliced	-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.