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Chawan Mushi (Steamed Egg Custard)

Chawan Mushi (Steamed Egg Custard)

Ingredients (Serves 4 persons)

  • 2 eggs
  • 10g shredded dried bonito flakes
  • 6g dried seaweed
  • 1litre water
  • 10cc Usukuchi soy sauce
  • 1pc Shiitake mushroom
  • 40g chicken
  • 4 shrimps
  • 40g white fish meat


  1. For bonito broth - Soak the dried seaweed in water and heat to 80°C, remove the seaweed and add the bonito flakes. Leave for 2 minutes.
  2. Filter the bonito flakes and transfer the liquid to a container. Reserve 300cc of this broth for use in this recipe.
  3. Soak the Shiitake mushroom in a 2% salt water solution for about 20 minutes. Dry and grill, then cut into 4 pieces.
  4. Portion the shrimp, chicken and fish into 4 parts and mix with a little soy sauce.
  5. Mix the egg, the 300cc bonito broth and  Usukuchi soy sauce, and strain into a container.
  6. Place all ingredients for each serving in a 150cc container (or soup bowl) and cover with plastic film.
  7. Steam for 7 to 8 minutes over medium heat.

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