All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kuyamushi / steamed custard with tofu

Very tender. One of my favorite chawanmushi with soft tofu.

1/2 soft tofu
1 tsp soy sauce

For custard
1 egg
200 cc dashi
1/4 tsp usukuchi soy sauce
1/4 tsp salt

1 small knob ginger

For gin-an sauce
50 cc dashi
1/4 tsp mirin
a few drops of soy sauce
a pinch salt
1-2 tsp potato starch (mixed with 2-3 tsp water)


Lightly beat egg, add dashi, usukuchi soy sauce and salt, and mix well.

Cut tofu into two, place each in a cup and pour soy sauce (1/2 tsp each)

Grate ginger.


Pour egg mixture over tofu, through tea strainer, into each cup.

Discard egg white remaining in the strainer.

Remove bubbles on surface with a spoon.


When steamer's water boils, place cups inside.
Keep cover slightly open, and steam 1-2 minutes on high heat and 10 minutes on low heat.

In a microwaveable bowl, mix all ingredients except for potato starch & water mixture for the broth sauce. Add potato starch & water mixture, mix well, and microwave for 30-60 seconds. Repeat until slightly thickens.
Pour the sauce over steamed custard, top with grated ginger, and serve immediately.

  • Wrap steamer's cover with a cloth to prevent water dropping on food inside. This is not required for bamboo steamer.
  • This needs soft/silken tofu for desirable texture (soft as custard). Soft tofu made by some non-Asian companies is actually very firm and unsuitable for this dish.
  • This is also called Nanzenjimushi.

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