Japanese Egg Custard “Chawanmushi”





1 boneless, skinless chicken breast, cut crosswise into ½”-thick slices, 1½” long

2 tbsp. soy sauce

2 cups chicken stock

1 knob ginger sliced



¼ cup Japanese-style dried anchovies (iriko), heads removed

1 cup dashi stock

¼ cup kombu, sliced

¼ cup bonito flakes

1½ tsp. soy sauce

1½ tsp. mirin

5 eggs

2 shiitake mushrooms, stemmed and sliced

1 knob ginger, sliced



1 spring onion, sliced

½ bunch coriander, chopped




In a large pot bring chicken stock to the boil. Add chicken, soy sauce and ginger. Cook until opaque, about 3 minutes. Roughly slice the chicken and divide among four 6-oz. ramekins; place in a 9″x13″ baking dish.


Divide the mushrooms, kombu, bonito flakes, anchovies, ginger slices on top of the chicken in the four ramekins.


In a large mixing bowl, whisk together dashi, soy sauce, mirin and eggs; pour into a liquid measuring cup. Pour over chicken in ramekins; top with coriander and spring onions.


Transfer to a steamer and cook for 8 – 10 minutes or until set.