4 Serves
75 Mins
20 g
8 g
12 g
Whisk the eggs in a bowl until smooth, then gently stir in the dashi, soy sauce, and mirin, being careful not to create too many bubbles.
Ingredients, vitamins, and health benefits
Egg
Dashi
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
680 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Strain the egg mixture through a sieve into a clean bowl to ensure a perfectly smooth custard texture.
Place the shrimp and shiitake mushrooms into individual serving cups or ramekins.
Pour the strained egg mixture over the ingredients in the cups, then cover each cup with aluminum foil to prevent condensation from dripping into the custard.
Place the cups into a steamer and steam over low heat for approximately 50 minutes until the custard is set but still jiggly.
Soy Sauce
Mirin
Shrimp
Shiitake Mushrooms
Vitamin A
21 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
680 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgAlcohol
0 g