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Mushimono with prawn, chicken and sesame
( SERVES 4 )

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1 Tbsp	Vegetable oil
1 tsp	Sesame oil
3	Chicken thighs, boned
1	Salt & freshly ground pepper, to season
1	Spring onion, finely shredded
1 Tbsp	Soy sauce
4	Eggs
8	Prawns, peeled
1 Tbsp	Toasted sesame seeds
2 cups	Dashi, or mild fish stock
2 Tbsp	Sake

Heat the vegetable and sesame oils in a frypan, add the chicken, season and cook for 5 minutes before turning.
Continue cooking for 3 minutes then set aside. When cool, slice.
In the bottom of small bowls or ramekins, place 2 prawns and some slices of chicken.
Whisk the eggs, stock, soy and sake, add salt to taste, and pour carefully over the prawns and chicken. Skim off any bubbles on the surface.
Cover with tinfoil and either steam or cook in a bain-marie or a covered frypan where the water reaches halfway up the sides of the bowls.
Cook for 15 minutes then let cool to room temperature and serve with sesame, spring onions and more soy if so desired.