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Steamed egg custard

A favorite Japanese dish loved by children and adults alike.

Steamed egg custard

Category Japanese food
Difficulty Quite difficult
Required time 60minutes
Calories 160kcal

Drinks recommended for this dish


Ingredients (2 persons' portion)

Egg mixture (1 large egg, 180 ml of stock, 1/2 teaspoons salt, 1/4teaspoons light soy sauce, 1/4 teaspoons mirin sweet cooking sake)
2 shrimps
30 g of chicken thigh
1 fresh shiitake mushroom
4 slices Kamaboko steamed fish paste
4 gingko nuts
small quantity of mitsuba herb (or trefoil)
Salt and sake
  1. Devein the shrimp, leave them in their shells as you put them in the pot, add two tablespoons each of sake and water, and a pinch of salt. Boil until the shrimp turn red, and take them out and remove the shells.
  2. Divide the chicken into four equal parts, salt, and set aside for a while. Pass quickly through boiling water and then cold water for marbling.
  3. Crack the gingko nuts by hitting the edge of the shells with the back of a kitchen knife. Put in a pot, pour in enough hot water to cover the nuts, and add a pinch of salt. Boil for about three minutes while rolling the gingko nuts with the back of a slotted spoon. Rinse with cold water and peel off the skin.
  4. Remove the stem from the fresh shiitake mushroom and cut it into 6 equal parts. Boil quickly in hot water.
  5. Break and beat the egg, add the cooled soup stock and the remaining Egg mixture, and then mix. Strain the mixture.
  6. Place 【2】 and 【3】 into a bowl, and then put in 【5】 up to six tenth. If bubbles form on the surface, you can extinguish them by taking the paper or approaching with a lighter flame.
  7. Place 【6】 in the center of the steamer, with steam rising, set the long cooking chopsticks, cover with a cloth, and then the lid. Steam over a high flame for 1 minute and a medium low flame for 6 minutes.
  8. When the surface hardens, put on 【1】, 【4】 and Kamaboko fish paste slices, put in the remaining 【5】, reset the long cooking chopsticks, cloth, and lid and steam over a high flame for 1 minute, and then over a low flame for 6-7 minutes.
  9. If the egg mixture does not stick to the bamboo skewers, put it on mitsuba herb cut to lengths of about 2-3 cms, and steam over a high flame for about 10 seconds.

Point & Advice

You can also use canned boiled gingko nuts.

Underage drinking is prohibited. Don't drink and drive.
Pregnant women should not drink alcohol. Drink responsibly.
Please recycle cans or bottles after you drink.


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