Steamed Egg (Chawan Mushi)

Steamed Egg (Chawan Mushi)


2 eggs

1 cup cooled chicken or fish stock

1 dash sake

½ teaspoon soy sauce

½ cup chopped cooked chicken breast

1 shiitake mushroom, sliced into strips

2 sprigs of fresh parsley for garnish


In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between 2 small tea cups. Pour the egg miture into each cup until filled.

Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer and place cups into the steamer. Cover and steam for 12 minutes or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley and serve.

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