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Matsutake Chawan Mushi
Created by AndrewM, Saturday, 11 August 2012


A delectable Japanese classic

At a glance
Main Ingredient
  • 3 large eggs, room temperature
  • 1.5 C. dashi
  • 1 T. sake
  • 1 T. light soy sauce
  • 1 t. sugar
  • 1/2 t. salt
  • 2 small Matsutake, cleaned & sliced vertically into 1/4" slices
  • 1/4 lb. boneless, skinless chicken thigh, cut into strips
  • 4 large prawns, peeled & de-veined
  • 1 green onion, julienned
  1. Set up steamer over lightly boiling pot of water.
  2. Marinate chicken & prawns in sake for 15 minutes. Drain thoroughly, reserving liquid.
  3. Whisk eggs in a medium bowl without creating any bubbles. Add marinade liquid, soy sauce, sugar and salt. Whisk together. Strain the mixture through a fine sieve into another bowl, again without bubbles.
  4. Divide chicken pieces into 4 chawan mushi or custard cups, or individual ramekins. Carefully pour mixture into the four vessels without creating any bubbles. Divide prawns & mushroom slices, tucking them vertically so some shows above the surface. Cover with aluminum foil or caps to prevent steam condensation.
  5. Steam cups for 25-30 minutes. Remove foil and add green onion the last 10 minutes then re-cover. Insert a skewer into the middle of the cup to check if the egg is done.
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