Chawanmushi (Steamed Egg Custard with Shrimp)

Steaming eggs with broth and protein-dense shrimp creates a silky Japanese custard packed with high-quality protein in a light, satisfying portion.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 eggs (100 g) · 143 kcal in the whole recipe
• 140 g raw shrimp, peeled and deveined · 99 kcal in the whole recipe
• 40 g shiitake mushrooms, sliced · 18 kcal in the whole recipe
• 1 cup chicken broth (240 g) · 14 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce (16 g) · 9 kcal in the whole recipe
• 0.5 tsp sugar (2 g) · 8 kcal in the whole recipe
• 1 stalk green onion, finely chopped (10 g) · 3 kcal in the whole recipe

Method

1. Gently whisk the eggs in a bowl with chicken broth, low-sodium soy sauce, and sugar until combined without creating foam.

   

2. Strain the egg mixture through a fine sieve to achieve a smooth, silky texture.

   

3. Distribute the raw shrimp, sliced shiitake mushrooms, and green onion into two heatproof bowls.

   

4. Pour the strained egg mixture into the bowls and cover tightly with foil or lids.

   

5. Steam over medium-low heat or bake in a water bath at 150°C (300°F) for 15-18 minutes until set like soft custard, then serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.