- Combine 1 Tbsp. soy sauce and sugar in small bowl. Stir in chicken and mushrooms, turning pieces over to coat well. Let stand 15 minutes.
- Beat eggs in medium-size bowl. Gently stir in clam juice, 1/4 cup water and 1/2 teaspoon soy sauce.
- Divide chicken, mushrooms and peas equally among 4 chawan mushi cups, four 8-ounce coffee cups or four 10-ounce custard cups. Pour about 1/2 cup egg mixture into each cup. Cover with chawan mushi lids or cover tops tightly with foil or plastic wrap. Carefully place filled cups on steamer rack.*
- Bring water to boil, cover and steam 12 to 15 minutes or until knife inserted in center comes clean. *Or, place small rack in large heavy pan or Dutch oven; pour in enough water to depth of 3/4 inch.
Chawan Mushi (Japanese Steamed Custard)
ingredients
1 tablespoon Kikkoman Soy Sauce
1/2 teaspoon sugar
1/2 chicken breast, skinned, boned and cut into 1-inch squares
3 medium fresh mushrooms, sliced
4 large eggs
1 bottle (8 oz.) clam juice
1/2 teaspoon Kikkoman Soy Sauce
1/4 cup frozen green peas
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
