Chawan Mushi(Japanese Steamed Egg Custard)


[Serves 2]

• 300 grams Water
• 1 bag Premium Dashi Pack
• 10 grams Light Soy Sauce
• 1 Large Egg
• 40 grams Boneless Skinless Chicken Thigh
• 4 Peeled Shrimps
• 1 Tablespoon of Soy Sauce
• 1 Shiitake Mushroom
• Pinch of ”Mitsuba” Japanese Wild Parsley(May also substitute with Spinach)


Prepare premium dashi by adding the dashi packet to water in a pot and bringing to a boil. Once it boils, simmer on medium heat for 7 minutes, then squeeze and remove the dashi bag, then let the dashi cool.


Combine the premium dashi broth and light soy sauce.


Crack the egg into a bowl, beat it, and mix it with the broth from step 2.


Strain the egg mixture through a sieve to make it smooth.


Coat the chopped chicken thigh and shrimp with a tablespoon of soy sauce and discard excess soy sauce. Then place them into 4 heat-proof containers. Ceramic cups or mugs are recommended. 


Pour the egg mixture from step 4 into the containers. Add sliced shiitake mushroom and mitsuba on top.


Make a water bath for the cups boiling water in a pot to a height that reaches half of the containers, then place the containers in it.


Cover the pot with a lid and steam on high heat for 2 minutes.


After 2 minutes check that the surface has set. Offset the lid and steam on low heat for 5 more minutes.

Used in this Recipe

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