> Culture > Recipe > Chawanmushi (steamed egg custard)

Chawanmushi (steamed egg custard)


  • 4 eggs

  • 2 cups dashi soup stock

  • 3/4 tsp salt

  • 1 tbsp soysauce

  • 1 tsp sugar

  • 1 tsp sake

  • 1 chicken thigh *(you can also use deveined shrimps instead)

  • 4 shiitake mushrooms

  • 1 oz mitsuba (trefoil)

  • 2 oz. kamaboko fish cakes

Prep Time: 30 min

Cooking Time: 10 min

Cut chicken into small cubes. Slice kamaboko and shiitake mushrooms thinly. Beat eggs in a bowl. (*try not to bubble the eggs.) Add dashi soup stock, soysauce, salt, sake, and sugar in the bowl. Strain the egg mixture. Prepare four cups and put shiitake, chicken, and kamaboko in each cup. Pour the egg mixture into each cup. (*fill each cup to the third-forths.) Place mitsuba on top of each cup. Cover the cups with lids. (*use aluminun foil or plastic wrap if you don't have lids.

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