Shirodashi Chawanmushi - a Vegetarian Steamed Egg Custard Recipe
Silky Japanese steamed egg custard seasoned entirely with Nitto Jozo Shojin Vegetarian Shirodashi — no separate dashi needed. Pale, delicate, and fully plant-forward.
Ingredients:
3 large eggs
3 tablespoons Nitto Jozo Shojin Vegetarian Shirodashi
400 milliliters water (room temperature)
2 fresh shiitake mushrooms, thinly sliced
100 grams soft/silken tofu, in small cubes
1 pinch mitsuba or thinly sliced scallion, to garnish
8 ginkgo nuts, optional
Directions:
Make the seasoned liquid:
Stir 3 tablespoons Nitto Jozo Shojin Vegetarian Shirodashi into 400 milliliters water (room temperature) to make a light, pale dashi.
Taste it — it should be pleasantly savory, a touch lighter than a soup you'd sip. If the shirodashi tastes strong to you, hold back a little; you can always add more.
Whisk the custard base:
Crack 3 large eggs into a bowl and beat gently, cutting through the whites rather than whipping in air. Slowly mix in the seasoned liquid until fully combined.
Strain:
Pour the mixture through a fine-mesh sieve into a measuring cup or pitcher. This is the single most important step for a glassy, hole-free custard — don't skip it.
Fill the cups:
Divide 2 fresh shiitake mushrooms, thinly sliced, 100 grams soft/silken tofu, in small cubes, and 8 ginkgo nuts, optional - among 4 small heatproof cups or ramekins.
Gently pour the strained custard over, filling each about three-quarters full.
Skim off any surface bubbles with a spoon.
Set up the steamer:
Bring water in a steamer (or a pot with 2–3 cm water and a rack) to a boil, then lower to a gentle simmer.
Cover each cup with foil so condensation doesn't drip onto the custard.
Steam gently:
Place cups in the steamer over low heat, lid slightly ajar to keep the temperature around 80–90°C.
Steam until just set.
Start checking at 12 minutes: a gentle shake should give a slight jiggle, but the custard should hold its shape when tilted and not pour out.
Rest and garnish:
Turn off the heat and let the cups sit for 5 minutes
Top with 1 pinch of mitsuba or thinly sliced scallion, to garnish and serve hot.
