• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 150g US Russet potato, 80g into the mix and 70g for topping
  • 3 eggs
  • 400g Kombu and bonito stock*
  • 5g sugar
  • 15g soya sauce
  • 3 pcs Kamaboko fish cake, sliced
  • 3 pcs prawns 30/40, cleaned, deveined and chopped
  • 1 pc prawn 30/40, cleaned, deveined for garnish
  • Green onion, chopped fine
  • Truffle oil, to drizzle


  1. Steam and peel the US Russet potatoes. Add the salt to the potatoes and start mashing till smooth. The mix should be dry.
  2. Break the egg; gently stir with a pair of chopsticks using cutting action.
  3. Add the Kombu and bonito stock, sugar and soy sauce and a little more than half of the mashed potato. Combine all ingredients together and strain to a fine sieve.
  4. Place fish cake and chopped prawns in a bottom of each cup and pour the mixture over. Don't fill to the brim.
  5. Steam at high heat for about 12 minutes. To taste if the chawanmushi is cooked insert a bamboo stick into the mixture.
  6. If a little clear liquid comes out, it is cooked. Steam the whole prawn for 3 minutes.
  7. Spoon the remaining potato on top and place the whole steam prawn on top.
  8. Serve immediately with chopped green onion on top and drizzle with truffle oil.
  9. *For Kombu and Bonito stock: In any Asian/Japanese store can buy Instant Dashi Powder (powder + hot water)
  10. Dashi is a seafood based stock usually made from Kombu (kelp), Katsuobushi (dried bonito flakes), iriko/niboshi (sardine) or a combination of all or two of them.

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