Chawan-mushi (Steamed Egg Custard) in the Microwave

1. 1

   Cut the chicken into whatever-sized pieces you like.

2. 2

   Cut the shiitake mushrooms and kamaboko into thin slices.

3. 3

   Cut the spinach into strips.

4. 4

   Mix together the shiro-dashi, eggs, and water, then strain in a tea strainer to create the egg mixture.

5. 5

   Get your mugs ready.

6. 6

   Add the filling ingredients to the mugs, then gently pour the egg mixture in.

7. 7

   Wrap lightly.

8. 8

   This picture shows the mugs with the egg mixture poured inside.

9. 9

   Microwave for 20 minutes at 200 W. Keep an eye on the eggs and how they are setting, and adjust the microwaving time accordingly.

10. 10

    If a clear liquid develops at the top then it's finished cooking.

11. 11

    Place on a serving dish and enjoy.

12. 12

    This is the shiro-dashi I use.

13. 13

    Note: The microwaving time will depend on the size of the container, as well as what you put inside.

14. 14

    The first time I made this I microwaved for 5 minutes, checked it, and repeated this until it was done.

* Per serving · 4 servings · Values may vary.

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