Japanese steamed egg custard

Name: Japanese steamed egg custard
Total time: 35 min
Yield: 3
Cuisine: Japanese
Ingredients: 150 g Egg, without shell; 400 g Prepared fish dashi; 90 g Chicken breast; 75 g Raw peeled prawns; 60 g Fresh shiitake mushrooms; 10 g Soy sauce; 10 g Mirin seasoning; 15 g Spring onion

Silky savoury egg custard with chicken, prawns and shiitake.

Estimated total time: 35 minutes3 portionsAbout 150 kcal per portion

Chawanmushi — real photograph — Photo: Brücke-Osteuropa · CC0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference.

Ingredients for 3 portions

150 g Egg, without shell
400 g Prepared fish dashi
90 g Chicken breast
75 g Raw peeled prawns
60 g Fresh shiitake mushrooms
10 g Soy sauce
10 g Mirin seasoning
15 g Spring onion

Method

Beat eggs gently with cool dashi, soy sauce and mirin without introducing much air. Strain through a fine sieve.
Cut chicken into small thin pieces and shiitake into slices. Divide chicken, prawns and mushrooms among three heatproof cups.
Pour egg mixture over, cover each cup with foil and place in a steamer over gently simmering water.
Steam gently for 18–22 minutes until custard is set and chicken and prawns are fully cooked. Finish with sliced spring onion.

Keep steam gentle to avoid bubbles in the custard. If the filling is cut thickly it needs longer; check the chicken in one cup before serving.

茶碗蒸し

Allergens and ingredient checks

Listed allergens: crustaceans, eggs, fish, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

Adjust portions & add to shopping list