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Chawan Mushi

Chawan Mushi by Chef Masa Sugita of Yujiro Japanese RestaurantChef Masa Sugita,
Yujiro Japanese Restaurant

Earthy mushroom and salty shrimp dominate in each spoonful of this egg custard. Check out specialty Asian food stores and ethnic-food aisles for Japanese ingredients like dashi and mirin.

4 large eggs
2 1/2 cups water
1/2 tsp soy sauce
1 Tbsp mirin (rice wine)
1/2 tsp dashi (Japanese fish stock)
pinch of salt
3.5 oz chicken breast, cut into six pieces
3 shittake mushrooms, soaked in water for 1 hr and then cut in half
6 shrimp, cleaned and deveined
6 ceramic cups (each holds apprx. 1 cup)


  1. In a medium mixing bowl, whisk together eggs, water, soy sauce, mirin, dashi and salt. Mix well and strain.
  2. In a ceramic cup, add one piece of chicken, mushroom and shrimp. Repeat step with remaining cups.
  3. Fill each cup halfway with egg mixture. Cover cups with a lid or plastic wrap.
  4. Put cups in steamer and steam in high heat for 10 mins until mixture is soft.

Yields 6 servings


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