Egg custard with shrimp, chicken, and fish (Chawanmushi) from Mastering the Art of Japanese Home Cooking (page 133) by Masaharu Morimoto

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Bessp on April 23, 2026

    This was delicious and surprisingly low fuss. I added shrimp, sliced cod, and then topped with chives. I didn't have the light-colored soy sauce, I just used regular. It made the custard a tiny bit darker than it would be otherwise, but it still tasted right. The texture was soft and creamy, and the flavor was clean and comforting. I want to eat this every day.

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