• 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.


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


  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.

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Kata Robata

Upper Kirby

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

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