Photo: Soy Milk Egg Custard
Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)



50 g (1.8 oz)

200 ml (about 7 oz.)

100 ml (about 3-1/2 oz.)

3 tsp

1-1/3 tsp



  1. Finely chop the shiitake mushrooms.
  2. Mix together the ground chicken with the mushrooms, 1 tsp of cooking sake and 1/3 tsp of Kikkoman Soy Sauce.
  3. Beat the eggs in a bowl, pour and mix in the soy milk, dashi soup stock, 2 tsp of cooking sake, and 1 tsp of Kikkoman Soy Sauce. Strain once.
  4. Divide and pour (3) between 2 tea cup sized bowls, careful not to use all. Divide and add in the chicken between the 2 bowls. Finally, add the rest of (3) to each bowl.
  5. Boil 3 cm (1-1/4 in.) of water in a pot. Place the two cups from (4) in the water, and cover. Steam for 3-4 minutes, first over high heat, then over medium once it begins to boil. Poke with a toothpick from time to time. When nothing sticks they are finished. Garnish with trefoil leaves.