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


Fuwafuwa tamago no osuimono, ebi to shantoreru iri / clear soup with fluffy eggs, prawns and chanterelle mushrooms

This dish tastes like chawanmushi savory custard but is much soupier. Prawns and mushrooms add variety to the flavor and texture.


300 cc dashi
1 egg
2 1/2 tsp usukuchi soy sauce
4 prawns
Small handful chanterelle mushrooms
2 tsp sake
Potato starch (to clean prawns; not in photo)
2 stems mitsuba


Clean prawns with potato starch, and rinse.


Sogigiri slice prawns at a slant.
Cut and tear mushrooms into small pieces.
Chop mitsuba.


Place mushrooms in a microwaveable bowl, pour over sake, cover with plastic wrap, and microwave for 40-50 seconds.

Add prawns, and microwave for another 40-50 seconds, until prawns become pink.


In a medium mixing bowl, put dashi and usukuchi soy sauce.

 Beat egg, and add.
Cover with plastic wrap, and microwave for 2 minutes.

Add mushrooms and prawns, cover, and microwave for another minute, until soup becomes clear.


Serve in individual bowls; top with mistuba.

  • The above cooking time is when using cold dashi. When dashi is warm, egg mixture solidifies much more quickly.
  • Because of prawns' salt content, no salt is added to this recipe. If prawns are not used, you might want to add a pinch salt.
  • If mitsuba is not available, chives, green onions, mizuna, daikon or kabu leaves and other leafy greens work fine. 
  • "Fuwafuwa" means fluffy, soft, light and spongy. For the above, it describes how egg is in the soup.

(Last updated: January 29, 2015)

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