Japanese-Style Egg Custard with Bamboo Shoots (Chawan-mushi)

A rich savory custard that makes a great appetizer.

Cooking time
30 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

100 g (3-1/2 oz.)


50 g (1-3/4 oz.)


4 stems



200 ml (6-3/4 fl. oz.)

1/2 Tbsp

1 Tbsp

1/4 tsp


  1. Thinly slice the bamboo shoot; shell and devein the shrimp.
  2. Cut chicken into small pieces, then bring to a quick boil in (A) and allow to cool.
  3. Remove stems of the shiitake mushrooms and make small cuts on each cap.
  4. Beat the eggs, then add and mix with the cooled broth; strain the mixture through a cloth.
  5. In each of the four serving cups, place a bamboo shoot slice, prawn and chicken pieces (2); pour in even portions of egg mixture.
  6. Place the serving cups (5) in a heated steamer and steam over low heat for 15 minutes.
    Garnish with chopped mitsuba and serve warm.