Home Cooks > Recipes > Chawan Mushi (Japanese Steamed Custard)
Yield: Yield: 4 servings
1 tablespoon Kikkoman Soy Sauce
1/2 teaspoon sugar
1/2 chicken breast, skinned, boned and cut into 1-inch squares
3 medium fresh mushrooms, sliced
4 large eggs
1 bottle (8 oz.) clam juice
1/2 teaspoon Kikkoman Soy Sauce
1/4 cup frozen green peas
- Combine 1 Tbsp. soy sauce and sugar in small bowl. Stir in chicken and mushrooms, turning pieces over to coat well. Let stand 15 minutes.
- Beat eggs in medium-size bowl. Gently stir in clam juice, 1/4 cup water and 1/2 teaspoon soy sauce.
- Divide chicken, mushrooms and peas equally among 4 chawan mushi cups, four 8-ounce coffee cups or four 10-ounce custard cups. Pour about 1/2 cup egg mixture into each cup. Cover with chawan mushi lids or cover tops tightly with foil or plastic wrap. Carefully place filled cups on steamer rack.*
- Bring water to boil, cover and steam 12 to 15 minutes or until knife inserted in center comes clean. *Or, place small rack in large heavy pan or Dutch oven; pour in enough water to depth of 3/4 inch.