4 eggs
1/2 tablespoon soy sauce
250 ml fish stock Hondashi
4 small shimeji mushrooms
4 small shiitake mushrooms
4 small pieces of pre-cooked chicken
4 tablespoons truffle oil
Salt or, if possible, flaky salt to dust
4 eggs
1/2 tablespoon soy sauce
250 ml fish stock Hondashi
4 small shimeji mushrooms
4 small shiitake mushrooms
4 small pieces of pre-cooked chicken
4 tablespoons truffle oil
Salt or, if possible, flaky salt to dust
In a stainless steel bowl, whisk together 3 eggs, soy sauce, and fish stock
Set aside
Distribute among four ramekins (small cups) one shimeji mushroom, one shiitake mushroom, one piece of chicken, and one cup of egg mixture (1)
Cover the ramekins with plastic wrap, place them in a steam cooker, and cook for 10 minutes (2)
Separate the remaining egg white from the yolk (3) and whisk it lightly with a fork
Discard the white or use it for another purpose
When cooking is complete, remove the plastic wrap, drizzle with truffle oil (4), cover with some of the egg mixture (5), and dust with salt
Serve with a wooden spoon.
