1 boneless, skinless chicken breast, cut crosswise into ½”-thick slices, 1½” long
2 tbsp. soy sauce
2 cups chicken stock
1 knob ginger sliced
¼ cup Japanese-style dried anchovies (iriko), heads removed
1 cup dashi stock
¼ cup kombu, sliced
¼ cup bonito flakes
1½ tsp. soy sauce
1½ tsp. mirin
2 shiitake mushrooms, stemmed and sliced
1 knob ginger, sliced
1 spring onion, sliced
½ bunch coriander, chopped
In a large pot bring chicken stock to the boil. Add chicken, soy sauce and ginger. Cook until opaque, about 3 minutes. Roughly slice the chicken and divide among four 6-oz. ramekins; place in a 9″x13″ baking dish.
Divide the mushrooms, kombu, bonito flakes, anchovies, ginger slices on top of the chicken in the four ramekins.
In a large mixing bowl, whisk together dashi, soy sauce, mirin and eggs; pour into a liquid measuring cup. Pour over chicken in ramekins; top with coriander and spring onions.
Transfer to a steamer and cook for 8 – 10 minutes or until set.