Steamed Japanese Egg Custard with Shiitake and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Steamed Japanese Egg Custard with Shiitake and Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Japanese Egg Custard with Shiitake and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Steamed Japanese Egg Custard with Shiitake and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Japanese Egg Custard with Shiitake and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Steamed Japanese Egg Custard with Shiitake and Spinach gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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