Chawanmushi

    Manabu “Hori” Horiuchi
    Kata Robata

    • 18 minutes
    • Serves 4

    I grew up with chawanmushi. This is a dish my mom made a lot. I’m proud to honor her by serving this dish in the restaurant!” – Manabu “Hori” Horiuchi, Kata Robata

    Chawanmushi (Kata Robata). Credit Julie Soefer
    Photo by Julie Soefer.

    Ingredients

    Sauce 1

    • 14 oz dashi
    • 3 eggs, beaten
    • 1 tsp soy sauce
    • 1 tsp mirin

    Marinade for Shrimp and Chicken

    • 1 spoon soy sauce
    • 1 spoon sake

    Ingredients A

    • 2 ps shrimp
    • 1 oz chicken thigh
    • 3 ps shiitake mushrooms, thinly sliced

    Ingredients B

    • spinach
    • lemon zest

    Directions

    1. (Sauce 1) Mix all the ingredients in a bowl and strain the liquid through a sieve.
    2. Cut shrimp and chicken into small pieces and marinate them well in the soy and sake mixture (about a minute or so).
    3. (Ingredients A) Put all the ingredients into a chawanmushi bowl, then mix with Sauce 1.
    4. Put on the lid and steam everything for about 10 minutes.
    5. Add Ingredients B on the top of chawanmushi. Ready to serve!

    Note from the Chef: In the photo, the chawanmushi is topped with uni, which may be difficult to source right now. However, if you happen to have any on hand, it makes a great addition to the dish.

    Support Your Local Chef

    Kata Robata

    Upper Kirby

    3600 Kirby Drive, Suite H
    Houston, TX 77098  |  Map

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