Mushimono with prawn, chicken and sesame
( SERVES 4 )
23/4/2008
Ingredients
| 1 tsp | Sesame oil |
| 3 | Chicken thighs, boned |
| 1 Tbsp | Vegetable oil |
| 1 | Salt & freshly ground pepper, to season |
| 4 | Eggs |
| 8 | Prawns, peeled |
| 1 Tbsp | Toasted sesame seeds |
| 2 cups | Dashi, or mild fish stock |
| 2 Tbsp | Sake |
| 1 | Spring onion, finely shredded |
| 1 Tbsp | Soy sauce |
Directions
- 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.
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