Japanese savory steamed egg custard
A silky steamed savory custard perfumed with dashi and studded with chicken, shrimp, and shiitake. Delicate, refined, and nearly melting, it captures the quiet elegance of Japanese cooking.
140
kcal
15g
Proteins
4g
Carbs
7g
Fats
Steps
- 1
Cut the chicken into small pieces, slice the shiitake, and briefly blanch the spinach.
- 2
Beat the eggs gently without incorporating too much air. Add the dashi, soy sauce, and mirin, then strain for a silky texture.
- 3
Divide the chicken, shrimp, shiitake, and spinach among 4 cups or ramekins.
- 4
Pour in the egg mixture gently. Cover each cup with foil or a lid.
- 5
Steam gently for 15 to 18 minutes, until the custard is just set and still slightly wobbly in the center.
- 6
Serve hot straight from the steamer.
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