Steamed Egg Pudding (Chawan Mushi) – a delicious recipe with eggs, cold dashi, salt, light-colored soy sauce, mirin, shrimp. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break the eggs into a bowl and beat them well.
2
Add the cold soup stock, salt, soy sauce, and mirin, and stir to combine all well.
3
Let the mixture stand for a few minutes, then strain it through a fine-meshed strainer to remove all air bubbles and lumps.
4
In each of 6 individual heatproof 6-ounce cups, place 1 shrimp and some chicken and mushroom slices.
5
Pour in the strained egg mixture to fill each cup two-thirds full.
6
Place the cups in a steamer and steam over high heat for 2 minutes, then reduce the heat to very low and continue to steam for 15 minutes.
7
Remove the lid of your steamer, add 2 snow peas to each cup and re-cover.
8
Steam for 20-30 seconds.
9
Carefully remove the hot cups and serve immediately.
10
Eat with a spoon.
557
kcal
Calories
17
g
Fat
5
g
Carbs
94
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, 1 ½ cups cold dashi (basic Japanese soup stock), ¾ teaspoon salt, 1 teaspoon light-colored soy sauce (usu kuchi shoyu), and more.
Yes, Steamed Egg Pudding (Chawan Mushi) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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