Egg custard

Egg custard

Egg custard


  • Dashi or chicken
  • stock 435 ml (141/2 fl oz / 13/4 cups)
  • Japanese soy
  • sauce 1 tsp
  • Mirin 1 tsp
  • Salt 1/2 tsp
  • Eggs 3, lightly beaten Fresh shiitake
  • mushroom 1, cut into 4 slices
  • Edamame 4, pods removed

In Japan, chawanmushi is prepared in special chawanmushi cups with lids. If you don’t have these cups, porcelain rice bowls or ramekins will do.

Serves 4


  1. Mix together dashi or chicken stock, soy sauce, mirin, salt and eggs in a bowl.
  2. Divide egg mixture equally among 4 cups and drop a slice of mushroom into each.
  3. Cover cups with lids or aluminium foil, then steam for
  4. 5 minutes. Do not use too high a heat or eggs will curdle and become tough.
  5. Reduce heat and leave to steam for another 12–15 minutes or until mixture is set.
  6. Drop an edamame into each cup as garnish. Serve hot.

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