Photo: Easy Japanese Steamed Egg Custard

Easily made without a steamer in a pot or frying pan!

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

Ingredients(Servings: 2)

60 g (2 oz.)

25 g (about 1 oz.)

2 slices

as needed



2 Tbsp

200 ml (1 US cup)


  1. Shave the chicken into thin slivers, holding the knife at a 45-degree angle.
    Divide the shimeji mushrooms into individual stems.
    Beat the eggs.
    Cut the Japanese parsley into 2 cm (3/4 in.) lengths.
  2. Combine (A) and sift once.
  3. Place the chicken, shimeji mushrooms and kamaboko into small bowls, then cover with (2) and wrap with plastic wrap.
  4. Lining a frying pan with a dish towel, place the small bowels (3) into the pan and fill with enough water to cover half the height of the bowls.
    Cover the pan with a lid, then place over high heat until the water comes to a boil.
    Simmer for 7 to 8 minutes until the eggs have set.
  5. Remove the bowls and garnish with Japanese parsley.