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western-style egg & vegetable dish steamed in a cup

  • Serves: 4
  • Calories: 130 kcal
  • Total Time: 25 m
    • Prep: 5 m
    • Cook: 20 m
  • Japanese: Yōfū-chawan-mushi
Western-Style Egg & Vegetable Dish Steamed in a Cup


  • 5 ounces boneless chicken thigh
  • 2 ounces broccoli
  • 1 ounce button mushrooms
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups chicken soup stock
Step 1

step 1:

Cut the chicken into bite-size pieces. Cut off the stem of the broccoli and slice the broccoli into small pieces. Slice the mushrooms into small pieces.

Step 2

step 2:

Beat the eggs in a bowl.

Step 3

step 3:

Add the cool soup stock to the eggs and mix.

Step 4

step 4:

Put several chicken pieces and a few broccoli and mushroom slices into each of four heat-resistant cups.

Step 5

step 5:

Add the chicken broth 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 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 8 minutes.



This dish is very simple. The ingredients and taste of the soup are well-matched.