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Chawan Mushi

Japanese Steamed Egg Custard



2 1/2 cup Soup Stock or Dashi

2 tsp. Soy Sauce

1 Tbsp Mirin

1/2 tsp. Salt

4 Eggs, lightly beaten

1/2 lb Chicken Breast, thinly sliced

4 Shrimp, shelled and deveined

4 Slices Kamaboko (Fishcake)

2 to 3 Dried Shiitake (Blaxk Mushrooms), soaked and sliced thin.


Spinach, par-boiled and cut to 1″ peices

Canned Ginko Nuts (2 per serving)


In a bowl, combine soup stock, soy sauce, mirin salt and eggs and mix. Strain mixture through a medium strainer and set aside. Arrange a piece of chicken, shrimp, kamaboko, mushrooms in a chawan mushi cup or small  ramekins. Fill cups with egg mixture until 3/4 full. Place cups in a large steamer and cover top of cups with a cloth or chawan mushi cup lid. Steam on medium heat for 15 to 20 minutes.

Serves 4

Can also be baked in oven in a pan of water at 325 degrees F for 1/2 hour.