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+ servings



  • Custard
  • 2 ½ cups dashi (see recipe below)
  • 1 Tbsp soy sauce
  • 1 tsp mirin
  • ½ tsp fine grain sea salt
  • 3 eggs
  • (Additional: Cheesecloth, for straining)

  • Suggestions for Additions
  • Half of a package of enokitake
  • 4 shitake mushrooms
  • 4 raw shrimp, shelled and deveined
  • 4 oz chicken, cooked


  • Beat the eggs lightly
  • Add the rest of the custard ingredients and whisk, being careful not to incorporate too many air bubbles
  • Strain the mix through a strainer fitted with a layer of cheesecloth
  • Preheat a steamer over high heat
  • Divide your choice of additions between 4 ramekins before pouring the egg mix over the top.
  • Place your choice of additions into the bottom of the cups or bowls
  • Cover the ramekins with aluminum foil and place them in the steamer
  • Turn the heat down to low immediately and steam on low heat for 10 to 15 minutes if making 4 portions, 15 to 20 minutes if making 2 portions.
  • Remove the aluminum foil and check for doneness - the top should bounce back when the back of a spoon is pressed very gently on top and clear stock should run after a chopstick is inserted into the center of the custard
  • The custard is done when the liquid runs clear. The surface of the custard should be slick and moist.
  • Serve hot or chilled in the cup.