Photo: Soy Milk Steamed Savory Egg Custard

Add minced meat and shiitake mushrooms for extra volume.

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

as garnish (optional)


  1. Finely chop up the shiitake mushrooms.
  2. Mix together the ground chicken with the mushrooms, 1 tsp of cooking sake and 1/3 tsp of 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 soy sauce. 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) in the water, and cover. Steam for 3 to 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 Japanese parsley if on hand.