Steamed Soymilk Savory Egg Custard

Steamed Soymilk Savory Egg Custard

Add minced meat and shiitake mushrooms for extra volume.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)


50 g (1.8 oz)

200 ml (6.8 fl. oz.)

100 ml (3.4 fl. oz.)

for garnish (optional)


  1. Finely chop up the shiitake mushrooms.
  2. Combine (1) with the ground chicken. Add in 1 tsp of sake and 1/3 tsp of light color soy sauce and mix all together.
  3. Beat the eggs in a bowl, pour and mix in the soymilk, dashi, 2 tsp of sake, and 1 tsp of light color soy sauce, then strain once.
  4. Place one ladle-full of (3) into each tea-cup sized bowl, divide (2), add to each bowl and stir. Pour half of the remainder of (3) into each bowl.
  5. Boil 3 cm (1.2 in.) of water in a pot. Place the two cups from (4) into the water, and cover with a lid. Bring to a boil over high heat, then turn the heat to medium once boiling and allow to steam for 3 to 4 minutes. Poke with a toothpick and if the toothpick comes out clean, the savory custards are ready. Garnish with mitsuba if on hand.

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