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Creamy Oyster Japanese Steamed Egg - Recipe Video

A simple and easy to understand recipe video shows how to make Creamy Oyster Japanese Steamed Egg.
We added the oyster to a smooth and delicious Japanese steamed egg (chawanmushi) and steamed it. The gentle taste of the egg and the rich and creamy flavor of oysters are very good and delicious. You can make it easily using a steamer, so you should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Egg Mixture
  • Eggs
    1
  • Water
    160 ml
  • Japanese versatile dashi base (Shiro-dashi)
    20 ml
  • Oyster
    20 g
  • Japanese honeywort
    5 g
  • Kamaboko
    2 slice(s)
  • Water
    as needed

How to make

  1. Prepare. Wash the oysters well with water, remove the sliminess and the dirt, and drain. Wrap the lid of the steamer with a cotton cloth (sarashi). Boil the water in the steamer.
  2. 1. Cut off the Japanese honeywort root and cut them into 0.8-inch width pieces.
  3. 2. Mix the egg mixture in a bowl with long chopsticks and strain it with a strainer.
  4. 3. Add the oysters, kamaboko, and Step 2 to the bowl and cover it with aluminum foil.
  5. 4. Place it in a steamer and steam over high heat for 3 minutes and then steam over low heat for 10 minutes.
  6. 5. Stick the bamboo skewer and remove it if the clear liquid comes out. Top Step 1 and it's ready to serve.

Tips for cooking

Shiro-dashi has different thicknesses and tastes depending on the type, so please refer to the details written on the package and adjust the amount to your liking.

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