■おだまき蒸し

Ingredients (4 servings) 2 eggs meat of 1/2 chicken thigh 4 shiitake mushrooms 8 thin slices kamaboko (steamed fish paste) 1 bunch trefoil 2 portions udon noodles 400 cc bonito stock Procedure 1.Trim excess fat from the chicken meat and cut into bite-sized pieces. 2.Pour a little dark soy sauce over the meat. 3.Smear soy sauce over all surfaces of the chicken meat with your hands so that it adheres to the meat. 4.Remove the stems from the shiitake mushrooms, wash thoroughly and wipe dry. 5.Cut 8 slices (3 mm thick) of kamaboko from a solid log, starting from the left end of the log. Tilt the knife and cut on an angle back toward the end of the log, rather than straight down. This increases the surface area of the slices and allows more flavour to penetrate the kamaboko. 6.Remove the roots from the trefoil. Cut into 1.5 cm long pieces. 7.Break 2 eggs into a bowl. Put bonito stock in a separate bowl and season with a little salt, 1 Tbsp mirin (sweet sake) and 1 Tbsp light soy sauce. 8.Lightly beat the eggs, add the seasoned stock and mix. 9.Pour the egg mixture through a strainer to remove the chalaza. 10.Put all ingredients into 4 small bowls, distributing them evenly. If the noodles have stiffened, flush them quickly with water and they will lose their stickiness. 11.Pour the egg mixture over the ingredients in each bowl. 12.Place the bowls in a steamer and steam over high heat for the first few minutes, until the surface is cooked. Reduce heat to medium low and steam for 15-20 minutes. Test to see if it is ready by inserting a bamboo skewer into the centre. It is done if the liquid running from the puncture is clear. 13.Garnish with yuzu citron rind to add an extra zing.