Easy Japanese Steamed Savory Egg Custard

Easy Japanese Steamed Savory Egg Custard

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

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

60 g (2 oz.)

25 g (about 1 oz.)



2 Tbsp

200 ml (6.8 fl. oz.)


  1. Shave the chicken into thin slivers, placing the knife diagonally. 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 cover with a lid.
  4. Line a fry pan with a dish towel, place the small bowels from (3) into the fry 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.

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