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Prep Time

15 minutes


Cook Time

25 minutes


Total Time

40 minutes

kikkoman products used:


4 shrimp
1 tablespoon sake (for shrimp)
1 chicken thigh
4 shiitake mushrooms
4 slices kamaboko fish cake

Egg Mixture
3 large eggs
1½ cup water
1 teaspoon dashi powder
1 teaspoon Kikkoman® Aji-Mirin
1 teaspoon Kikkoman® Soy Sauce

To Serve
Chopped mitsuba (Japanese parsley) or chives


  1. Peel and devein shrimp.
  2. Place the shrimp in a small bowl and add sake to remove the unwanted smell.
  3. Cut the chicken into bite-size pieces (cutting diagonally helps the chicken into equal thickness).
  4. Bring water to boil in a small saucepan and blanch the chicken until no longer pink outside (you don’t have to cook it through at this time). Transfer to a plate lined with paper towel.
  5. In the same boiling water, blanch shrimp until it changes color (you don’t have to cook it through). Transfer to the paper towel.
  6. Cut the shiitake mushrooms in halves.
  7. Beat the eggs in a large bowl without creating too many bubbles/air in the mixture.
  8. Combine 1½ cup water and dashi powder in a measuring cup and mix well together.
  9. Add dashi and mirin in the egg mixture.
  10. Then add soy sauce and mix well together.
  11. Cover the lid with kitchen towel to prevent the condensation falling onto the chawanmushi.
  12. Place a small and thin kitchen towel on the bottom of the pot. Put 1 inches of water. Close the lid and bring to a boil on low heat.
  13. Meanwhile, fill the chawanmushi cups with ingredients. Start adding chicken in the cups and keep the colorful ingredients such as kamaboko fish cakes and shrimp toward the top.
  14. Divide the egg mixture evenly into Chawanmushi cups.
  15. Carefully but quickly place the chawanmushi cups in the pot. The water should be around the half way up the cups.
  16. Cover the pot, leaving the lid ajar. Increase the heat for 1 minute to bring back the steam, then reduce the heat to the lowest possible. This make sure that inside the steamer is less than 194 ºF (90 ºC). The trick for this dish is to cook slowly on low heat.
  17. Steam for 12-15 minutes, or until liquid doesn’t come out when a skewer is inserted. Carefully remove the chawanmushi cups from the pot (be careful it’s hot).
  18. Add the chopped mitsuba (or chives) on top and cover the cups with a lid. Serve immediately with a small spoon.


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.


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