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egg & cheese dish steamed in a cup

  • Serves: 4
  • Calories: 199 kcal
  • Total Time: 25 m
    • Prep: 5 m
    • Cook: 20 m
  • Japanese: Chīzu chawan-mushi
Egg & Cheese Dish Steamed in a Cup
Ingredients Ingredients


  • 150 g chicken thigh
  • 50 g spinach
  • 60 g shredded mozzarella cheese
  • 3 eggs
  • 360 ml bonito soup stock
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon salt
Step 1

step 1:

Cut the chicken into bite-size pieces. Cut off the stems of the spinach and wash. Cut the spinach into 5 cm. long sections.

Step 2

step 2:

Beat the eggs in a bowl.

Step 3

step 3:

Add soy sauce and salt to the bonito soup stock. Add to the eggs and mix.

Step 4

step 4:

Add the shredded mozzarella cheese and mix.

Step 5

step 5:

Put several chicken pieces and some spinach into each of four heat resistant cups.

Step 6

step 6:

Add the mixture (Step 4) until each cup is 4/5 full.

Step 7

step 7:

Cover the cups with aluminum foil.

Step 8

step 8:

Fill a medium-size pan 1/3 full with water. Bring the water to a boil, add the cups and cover the pan. Boil over high heat for 3 minutes. Then reduce the heat and simmer over a low flame for 10 minutes.

Chīzu chawan-mushi


Because cheese is added, this dish is richer than the usual egg and vegetable dish steamed in a cup (Chawan-mushi). The cheese suits the egg well and this is a delicious dish.