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Western-Style Japanese Steamed Egg Custard With Mushrooms - Recipe Video

A simple and easy to understand recipe video shows how to make Western-Style Japanese Steamed Egg Custard With Mushrooms.
Here is an introduction to Western-style steamed egg custard (chawanmushi) with mushrooms, which is easy to use in a microwave. The umami from the mushrooms combines with the mild egg mixture and goes well with cold white wine. It can be made just by mixing and microwaving, so please try it when you want another dish.
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Cook time

10 minutes

Ingredients
2 cups (150ml, 2/3 cup cocotte)

  • Egg Mixture
  • Eggs
    1
  • Milk
    40 ml
  • Whipping cream (Heavy cream)
    30 ml
  • Salt
    1/4 tsp
  • White pepper
    2 three finger pinches
  • White button mushroom
    5
  • Shredded pizza cheeze
    20 g
  • Coarsely ground black pepper
    as needed

How to make

  1. 1. Cut white button mushroom into 0.2-inch pieces, place in a heat-resistant bowl, cover loosely with plastic wrap, and microwave for 2 minutes at 600 W.
  2. 2. Add ingredients for the egg mixture to the bowl and mix together, then add Step 1, shredded pizza cheese, and mix together.
  3. 3. Pour into a heat-resistant bowl, cover loosely with plastic wrap, and heat in a 200 W microwave for 4 minutes. When the egg is set, take it out, garnish it with coarsely ground black pepper, and it's ready.

Tips for cooking

Adjust the amount of salt to your liking. Adjust the heating time depending on the microwave you are using, and watch as you check the conditions.

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