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steamed egg & vegetable dish

  • Serves: 4
  • Calories: 167 kcal
  • Total Time: 35 m
    • Prep: 15 m
    • Cook: 20 m
  • Japanese: Chawan-mushi
Egg & Vegetable Dish Steamed in a Cup


  • 5 1/4 ounces chicken thigh
  • 4 shrimps
  • 1 3/4 ounces spinach
  • 3 eggs
Step 1

step 1:

Cut the chicken into bite-size pieces. Hull shell and devein the shrimp. Cut off the stems of the spinach and wash. Cut the spinach into 2 in. 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:

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

Step 5

step 5:

Add the bonito soup stock and egg mixture (Step 3) until each cup is 4/5 full.

Step 6

step 6:

Cover the cups with aluminum foil.

Step 7

step 7:

Fill a medium-size pan 1/3 full with water. Bring water to a boil, add the cups and cover the pan. Boil over high heat for 3 minutes. Then reduce heat and simmer over a low flame for 8 minutes.



The bonito soup stock smells good and also goes well with other ingredients such as mushrooms, white fish and ginkgo nuts.