Silky Chawanmushi with Shiitake and Spinach

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A delicate steamed egg custard infused with savory dashi broth, tender shiitake mushrooms, and fresh spinach for a comforting Japanese appetizer. This Japanese-inspired sushi recipe, ready in about 30 minutes, pairs eggs, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large eggs
• 1 1/4 cups dashi stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• 4 fresh, sliced thin shiitake mushrooms
• 1 cup, roughly chopped fresh spinach
• 1/4 tsp salt
• for steaming water
• 4 small heatproof cups

Instructions

1. Step 1: In a mixing bowl, gently beat 3 large eggs with 1 1/4 cups dashi stock, 1 tbsp soy sauce, 1 tbsp mirin, and 1/4 tsp salt until just combined without creating foam.
2. Step 2: Distribute thin slices of 4 shiitake mushrooms and 1 cup roughly chopped fresh spinach evenly into 4 small heatproof cups.
3. Step 3: Pour the egg mixture through a fine sieve into the cups to ensure a smooth custard.
4. Step 4: Prepare a steamer with simmering water and carefully place the cups inside, cover with a lid wrapped in a cloth to prevent water droplets.
5. Step 5: Steam over low heat for 15-18 minutes until the custard is set but still jiggly in the center.
6. Step 6: Remove from steamer and let cool slightly before serving warm.