Steamed Demon King Egg Custard with Shiitake and Scallion

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Silky steamed egg custard infused with earthy shiitake mushrooms and fresh scallions, delivering a delicate savory flavor with a smooth texture. This Japanese recipe, ready in about 30 minutes, pairs large eggs, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 3, 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

• 4 large eggs
• 1 1/2 cups dashi stock
• 1 tbsp soy sauce
• 1/4 tsp salt
• 1/2 cup shiitake mushrooms, sliced
• 2 tbsp scallions, finely chopped

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Instructions

1. Step 1: In a bowl, gently beat 4 large eggs until just combined, being careful not to create bubbles.
2. Step 2: Warm 1 1/2 cups dashi stock until hot but not boiling, then slowly whisk into the eggs along with 1 tbsp soy sauce and 1/4 tsp salt until smooth.
3. Step 3: Strain the mixture through a fine sieve into a heatproof bowl to achieve a silky texture.
4. Step 4: Scatter 1/2 cup sliced shiitake mushrooms evenly on top of the egg mixture, then cover the bowl tightly with foil.
5. Step 5: Steam over medium heat for 15 minutes until the custard is just set but still jiggles slightly when shaken.
6. Step 6: Remove foil, garnish with 2 tbsp finely chopped scallions, and serve warm as a delicate appetizer or side dish.