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

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

Delicate flavoring makes the most of these ingredients.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)


50 g (1.8 oz.)



200 ml (6.8 fl. oz.)

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 from the shiitake mushrooms and make small decorative slits into each cap.
  4. Beat the eggs, then add and mix with the cooled (2), strain the mixture through a cloth or paper towel.
  5. Into each serving cup, place (1), (3), the chicken pieces and then pour in equal amounts of (4) on top.
  6. Place the serving cups (5) into a heated steamer and steam over low heat for 15 minutes. Garnish with the chopped mitsuba before serving.

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