Steamed Japanese Egg Custard with Shiitake and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate, silky steamed egg custard infused with umami-rich shiitake mushrooms and fresh spinach, perfect as a light appetizer or side. This Japanese-inspired vegetarian recipe (gluten free), ready in about 35 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 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, gently whisk 4 large eggs until just combined to avoid bubbles. Slowly add 2 cups dashi stock, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/4 teaspoon salt while stirring gently to blend.
  2. Step 2: Arrange 1/2 cup sliced fresh shiitake mushrooms and 1 cup fresh spinach leaves evenly in four small heatproof ramekins.
  3. Step 3: Pour the egg mixture through a fine sieve into the ramekins over the vegetables to create a smooth custard surface. Cover each ramekin tightly with aluminum foil.
  4. Step 4: Prepare a steamer or a large pot with a steaming rack and boiling water. Place the ramekins on the rack, cover with a lid, and steam over low heat for 15 minutes, then reduce heat to very low and steam an additional 10 minutes until the custard is just set but still silky.
  5. Step 5: Carefully remove foil and sprinkle 2 tablespoons thinly sliced scallions on top before serving warm.

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