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Japanese Steamed Egg Custard (Chawanmushi)

Category: Poultry & Eggs
Servings: 3
Prep + Cooking Time: 35 Minutes

Ingredients: (Conversion Chart)

  • 3 large eggs
  • 17 ounces water
  • 2 tablespoons soya sauce
  • 1 tablespoon Chinese cooking wine
  • 2 dried shiitake mushrooms
  • 2 Japanese crabsticks, sliced crosswise
  • salt


  1. Preheat steamer to high heat.
  2. In a big bowl, break eggs and gently stir to avoid bubbles.
  3. Add water, soya sauce and salt and mix well.
  4. Divide mushrooms and crabsticks into 3 small bowls. Pour egg mixture into bowls.
  5. Cover each bowl with cling film and place in steamer.
  6. Reduce heat, and steam for 30 mins.

Nutrition Info:

164 calories (13g protein, 5g carbohydrate, 10g fat, 565mg sodium) per serving

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