Japanese Steamed Egg Recipe

Ingredients (serves 4):

4pcs shrimp (headless)

4pcs shiitake mushrooms

3 organic eggs (medium)

1 teaspoon mirin

1 teaspoon organic tamari soya sauce

400ml dashi/kombu soup


  1. Shell and devein the shrimp and cut into 2-3 pieces
  2. Cut mushroom into quarters
  3. Beat eggs lightly until smooth to avoid bubbles. Strain through a sieve.
  4. Mix dashi with tamari and mirin in a bowl. Combine into egg mixture.
  5. Pat dry shrimps and mushroom and distribute into 4 serving cups.
  6. Fill with egg mixture into the cups with covers.
  7. Put into preheated steamer, cook over high heat until it boils.
  8. Turn down heat to medium and cook for 15-20 minutes.
  9. Custard is done if clear juice comes out when it is poked with a bamboo skewer.
  10. Remove cups with cover from steamer and serve.

The longer you beat the egg, the smoother the custard will be. So be patient and gentle. Use a porcelain container or cup with a cover.

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