Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 97
Calories from Fat 37 (38%)
Amount Per Serving %DIV
Total Fat 4.1g 6%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 35mg 12%
Sodium 300.5mg 13%
Potassium 86mg 2%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 12.4g 25%

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All Mushroom Egg Custard Soup (kinakozukushi Chawamushi)

Recipe Description
This is my own variation on chawanmushi, egg custard soup. A mixture of mushrooms, each of which has a sweet, robust, or otherwise distinct flavor, is steamed in a custard made with chicken broth. The mushrooms give a pleasant chewy texture to the silky smooth egg custard. This dish can be served hot or chilled.
Prep time
30 min
Cook time
20 min
Ready In
50 min


Serves Tool

Serves To:USMetric
3 Ounce(oz)  button mushrooms, stems removed
4 Ounce(oz)  enokitake mushrooms, stem ends removed
1 Tablespoon(T)  vegetable oil
2 Teaspoon(t)  mirin (sweet cooking wine)
1/4 Teaspoon(t)  shoyu (soy sauce), to taste
2 Tablespoon(T)  parsley, minced
1 Cup(c)  concentrated chicken broth
3   large eggs
1 Pinch(pn)  black pepper, freshly ground to taste
1 Pinch(pn)  salt, to taste
1/4 Cup(c)  dried porcini mushrooms, tightly packed, covered with boiling water and soaked for 15 minutes
2 Ounce(oz)  fresh shiitake mushrooms, stems removed


Place a bamboo or metal steamer basket over plenty of water in a deep pot over high heat. Drain the porcini mushrooms in a fine sieve, reserving the soaking liquid. Cut all the mushrooms into 1/3 inch cubes. In a medium skillet over high heat, heat the vegetable oil. When the oil is hot, add all the mushrooms. Cook the mushrooms for 1 minute, stirring. Add the mirin and shoyu, and cook for 1 minute, stirring. Add the ground black pepper and minced parsley, and give several big stirs. Remove the skillet from the heat. Dilute the chicken broth with the water in which the porcini were soaked, and add water to make 2 cups. In a medium bowl, beat the eggs lightly with a pair of cooking chopsticks or a fork, and add the eggs to the chicken broth. Strain the egg broth mixture through a fine sieve. Add the mushrooms to the egg broth mixture, and season the mixture with salt. Fill custard soup cups or ramekins 80 percent full with the egg broth mixture, distributing the mushrooms evenly among the cups or ramekins. Transfer the cups or ramekins to the hot steamer. If you are using a metal steamer, cover the underside of the lid with a thick cotton cloth to prevent condensed steam from dripping on the custard. Steam the custard 2 minutes over high heat, and then reduce the heat to medium low. (The temperature in the steamer basket should be about 195 degrees F for the rest of the steaming period.) Steam the custard for 13 minutes more, or until clear liquid runs out when you insert a wooden skewer. Remove the cups or ramekins from the steamer. Serve the custard covered with a lid, if possible. Accompany each serving with a small spoon.

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