- Appetizer
- Eggs
- Japanese
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the custard
- 3
large eggs
- 1 1/2 cups
dashi, cooled to room temperature
- 1 tsp
soy sauce
- 1 tsp
mirin
- 1/4 tsp
salt
For the fillings
- 8
medium raw shrimp, peeled and deveined
- 4
fresh shiitake mushrooms, stems removed, thinly sliced
- 4 oz
boneless skinless chicken thigh, cut into 1/2-inch pieces
- 2 tsp
soy sauce
- 2 tsp
sake (optional)
To finish
- 4 sprigs
mitsuba, or 1 scallion thinly sliced
soy sauce, a drop per cup (optional)
- Dairy-free
Contains eggs (large eggs), soy (soy sauce), wheat (soy sauce), fish (dashi) and shellfish (medium raw shrimp).
Not checked: mitsuba, or 1 scallion thinly sliced.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Toss the chicken pieces and shrimp with the 2 tsp soy sauce and the sake in a small bowl and leave them to sit while you make the custard base.
10 min, hands-off
- 8 medium raw shrimp
- 4 oz boneless skinless chicken thigh
- 2 tsp soy sauce
- 2 tsp sake
- Step 2
Crack the eggs into a bowl and beat them gently with chopsticks or a fork until the yolks and whites are blended. Try not to whip in air or bubbles.
2 min
- 3 large eggs
- Step 3
Stir the room-temperature dashi, 1 tsp soy sauce, mirin and salt into the eggs, mixing slowly so the mixture stays smooth. Pour it through a fine-mesh sieve into a measuring cup or pitcher; this is what makes the custard silky. Skim off any foam on top.
5 min
- 1 1/2 cups dashi
- 1 tsp soy sauce
- 1 tsp mirin
- 1/4 tsp salt
- Step 4
Set up a steamer: put a rack or folded kitchen towel in the bottom of a wide pot with a lid, add 1 inch of water and bring it to a simmer. Wrap the lid in a clean kitchen towel so condensation can't drip onto the custards.
5 min
- Step 5
Divide the chicken, shrimp and sliced shiitake among 4 heatproof teacups or small bowls (about 6 oz each), holding back 4 shrimp halves or a few mushroom slices if you'd like to add them on top later. Pour the strained egg mixture over the fillings, filling each cup about three-quarters full. Pop any surface bubbles with a toothpick.
5 min
- 8 medium raw shrimp
- 4 fresh shiitake mushrooms
- 4 oz boneless skinless chicken thigh
- Step 6
Cover each cup with foil or its own lid and set them in the simmering pot. Turn the heat to low so the water barely steams, cover and steam 12 to 15 minutes. The custards are done when the surface is just set and jiggles like soft tofu, and a toothpick slipped in comes out with clear, not milky, liquid. If the water boils hard the custards will pit and weep, so keep the heat gentle.
15 min, hands-off
- Step 7
Lift the cups out carefully, uncover and top each with a sprig of mitsuba or a pinch of sliced scallion and, if you like, a single drop of soy sauce. Serve warm, with a spoon.
2 min
- 4 sprigs mitsuba, or 1 scallion thinly sliced
- soy sauce
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026