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I have a habit when I travel. I walk. I don’t always have a destination, I just pick a neighborhood and let my feet do the work. That’s how I found myself in Fremont, with that classic Seattle drizzle starting to set in. You know the kind – not a real downpour, just a persistent mist that chills you to the bone. I was cold, a little lost, and definitely hungry.
That’s when I saw it. A small, unassuming storefront with a simple name: Kamonegi.
I poked my head in. The place was tiny, intimate, and buzzing with a quiet energy. It felt warm, like stepping into a friend’s kitchen. I grabbed a seat at the bar, feeling the damp Seattle air melt away. The menu was focused, centered around handmade soba noodles. But my eyes landed on something else, something I hadn’t had in years: Chawanmushi.
If you’ve never had it, let me try to explain. It’s not soup. It’s not pudding. It’s this… thing. A savory, steamed egg custard that is, without a doubt, one of the most comforting foods on the planet. When it arrived in a small, lidded cup, I knew I was in for a treat.
Lifting the lid released a little puff of steam that smelled earthy and clean. The custard itself was impossibly silky, like a savory cloud that dissolved on my tongue. Floating in this delicate custard were little treasures—I think it was mushrooms and maybe some seafood, all swimming in a savory dashi broth. It was like getting a warm hug in a little teacup. It was simple, perfect, and it made me incredibly curious. Who was behind this? What was the story here?
So, I did what any solo traveler at a bar does: I started chatting with the staff.
That’s how I learned about Chef Mutsuko Soma. She’s the heart and soul of this place. She grew up in Japan, and she’s a master of the craft of soba-making, an art that takes incredible dedication. She brought that passion here, to this little corner of Seattle.
But the best part was the story behind the name, “Kamonegi.”
My server explained it to me with a smile. On the surface, Kamo means duck and negi means green onion—a classic, delicious pairing for soba noodles. Simple enough, right? But there’s a second meaning, a bit of Japanese slang.
The phrase “kamo ga negi o shotte kuru” translates to something like “a duck comes carrying a green onion on its back.” It’s used to describe a sucker, or an incredibly fortunate situation. Think about it: a duck, the main ingredient, literally brings the garnish with it, making the cook’s job that much easier. It’s a funny, self-aware, and brilliant name for a restaurant.
Suddenly, it all clicked. The Chawanmushi wasn’t just a delicious appetizer. It was a preview. It was a sign of the care, the thought, and the little bit of humor that goes into everything here. The perfection in that little cup told me everything I needed to know about the quality of their famous hand-cut soba noodles.
I left Kamonegi feeling not just full, but… content. It wasn’t just a meal. It was one of those travel moments you can’t plan for. You’re just wandering, and you stumble upon a place that tells you a story. A story of a chef’s passion, a clever name, and the simple, profound joy of a perfect bowl of food on a drizzly day.
If you find yourself in Seattle, do yourself a favor. Go get a little lost in Fremont. You might just find your own story waiting for you at Kamonegi.
Recreate the Magic: Homemade Kamonegi Inspired Chawanmushi Recipe
To capture the elegant, vibrant essence of Kamonegi’s celebrated Chawanmushi in your own kitchen, begin with fresh eggs and delicate dashi, and a touch of Japanese inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the precise artistry at Kamonegi.
Embarking on this endeavor is a lesson in appreciating the inherent silkiness of a perfectly steamed custard and the subtle, savory notes of dashi. Focus on gently combining the ingredients and ensuring a slow, even steaming process for a smooth texture. Start by selecting fresh eggs and preparing good quality dashi, the foundation of this delightful dish.
Consider incorporating elements that reflect Kamonegi’s focus on highlighting the best of seasonal and well-sourced ingredients. A simple drizzle of good quality soy sauce and a touch of mirin will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the dashi and the delicate egg be the star, perhaps with a few pieces of chicken or shrimp.
Pay close attention to gently whisking the egg mixture to avoid introducing too much air, and straining it for ultimate smoothness. The steaming process should be done on a very low heat, with the lid slightly ajar, to ensure a beautiful, bubble-free custard. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Kamonegi.
Chef’s Notes: Japanese Egg Custard
• Whisk slowly, strain always – Gentle stirring keeps the custard delicate; straining the mix removes threads and bubbles for a flawlessly smooth finish.
• Steam at a whisper – Keep heat low and constant. A rolling boil creates curds; soft steam yields that signature silken wobble.
• Cut ingredients uniformly – Even cuts of chicken and mushrooms ensure they cook evenly and suspend gracefully in the custard.
• Anchor the garnishes – A parsley stem or curled scallion on top adds elegance—press lightly into the mixture so it rises with the steam.
• Mind your bowl depth – Use small, heatproof bowls no more than ¾ full. Taller vessels increase risk of overcooking the bottom before the top sets.
• Warm dashi, cool it down – Boil to extract depth, but let it cool fully before whisking with eggs. Hot broth scrambles prematurely.
• Sake-softened chicken – Marinating in sake with salt enhances flavor and keeps chicken tender even after 20 minutes of steam.
• Layer the textures – Ginkgo nuts add creamy pop, mushrooms lend earthiness, and kamaboko provides both color and bounce.
• Rest after steaming – Let the custard sit covered for one minute after turning off heat—this sets the center gently and avoids cracks.
• Serve with lacquer ware – Present with a wooden tray and spoon for a traditional touch and heat-safe serving experience.
Japanese Egg Custard
Get ready to indulge in a dreamy, silky steamed egg custard that’s packed with tender chicken, earthy mushrooms, and vibrant kamaboko slices! This Japanese-inspired appetizer brings an elegant twist to home cooking—each spoonful glides across your palate in a burst of savory comfort. Perfectly balanced with dashi, mirin, and soy, it’s an easy yet impressive dish that transforms simple ingredients into a restaurant-worthy experience. Let’s steam up some excitement in your kitchen!
4
servings20
minutes20
minutes96
kcal40
minutesKeep the screen of your device on
Ingredients
- Protein Vegetables
8 oz boneless chicken breast cut into ½-inch cubes
4 oz shimeji mushrooms trimmed and separated into small clusters
6 slices kamaboko thinly sliced
1 Tbsp sake for a quick 10-minute chicken marinade
pinch of kosher salt
- Herbs Garnish
4 fresh parsley sprigs or 2 thinly sliced green onions
8 pre-cooked ginkgo nuts optional for extra texture
- Custard Base
4 large eggs
2½ cups dashi broth cooled to room temperature
1 tsp light soy sauce
1 tsp mirin
½ tsp kosher salt
- Alternative Ingredients
Chicken breast → firm tofu for vegetarian
Shimeji mushrooms → shiitake or cremini mushrooms
Kamaboko → imitation crab or surimi sticks
Sake → dry white wine or extra mirin
Dashi → chicken or vegetable broth
Soy sauce → tamari gluten-free
Mirin → 1 tsp honey + 1 tsp rice vinegar
Parsley → cilantro or Thai basil
Eggs → vegan egg replacer for vegan adaptation
Ginkgo nuts → blanched almonds or edamame
Directions
- Marinate Protein (10 min) – In a small bowl, combine chicken cubes with 1 Tbsp sake and a pinch of salt. Massage the marinade into the chicken to break down proteins and enhance tenderness. Let rest for about 10 minutes while you prep other ingredients.
- Prep Veggies Fish Cake (5 min) – Trim mushroom stems and separate into clusters; slice kamaboko thinly. This ensures even cooking and attractive presentation. Keep mushrooms dry to avoid watering down the custard.
- Tie Herbs Ready Nuts (2 min) – If using parsley, make small knots in the stems to help them stand up in the custard; slice green onions if preferred. Quickly rinse ginkgo nuts if using; they add a pop of color and nutty flavor.
- Whisk Custard Mixture (5 min) – Crack eggs into a measuring bowl and note the weight; add dashi at a 1:2.5 ratio. Stir in soy sauce, mirin, and salt until just combined. Gentle whisking prevents air bubbles, yielding a silky texture.
- Strain for Silkiness (2 min) – Pour the egg mixture through a fine-mesh sieve into a clean bowl. Straining removes chalazae and unbroken bits, giving an ultra-smooth custard. It’s a restaurant trick for perfect texture.
- Assemble Cups (5 min) – Distribute marinated chicken, mushrooms, ginkgo, and kamaboko evenly among four cups. Position parsley knots or scallion tops on each. Carefully ladle the egg mixture to 80% full, leaving space to steam; remove any visible air bubbles with a skewer.
- Steam Custard (20 min) – Bring water in a covered pot to a gentle simmer (80–90 °C). Place cups on a rack or plate, cover, and steam on lowest heat for 20 minutes. Avoid boiling to prevent curdling; a consistent low simmer yields that signature custard wobble.
- Rest Serve (2 min) – Turn off heat and let the pot sit covered for 1 minute to stabilize. Remove cups with tongs, keeping lids on until serving. Present warm with small lacquer or wooden spoons for an authentic touch.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- stainless steel cookware set
- digital scale
Notes
- • For ultra-silky custard, avoid vigorous whisking—gentle strokes minimize bubbles.
• Pair with pickled ginger or a light cucumber salad for contrast.
• Swap chicken for shrimp or scallops for a seafood twist.
• Use silicone cups or ramekins of similar size to ensure even steaming.
• Add a dash of yuzu kosho or chili oil on top for a flavor kick.
Nutrition Facts
- Serving Size: 1g
- Calories: 96kcal
- Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0.02g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 157mg
- Sodium: 397mg
- Potassium: 195mg
- Carbohydrates: 3g
- Fiber: 0.4g
- Sugar: 1g
- Protein: 11g
- Vitamin A: 211IU
- Vitamin C: 0.4mg
- Calcium: 24mg
- Iron: 1mg
FAQs: Japanese Egg Custard
Can I make this without chicken?
Yes. Swap in firm tofu cubes or seafood like shrimp or scallops. For a vegetarian version, use mushrooms and ginkgo nuts alone.
Is straining the custard mixture necessary?
Highly recommended. It removes egg chalazae and yields the smooth, delicate mouthfeel that defines this dish.
Can I use regular broth instead of dashi?
Yes. Chicken or vegetable broth works, but dashi adds that subtle umami that defines Japanese savory custards.
Can I bake this instead of steaming?
Yes. Place custard cups in a water bath at 300°F (150°C), cover with foil, and bake for 20–25 minutes until softly set.
Why does my custard have bubbles or holes?
This usually means the mixture was overwhisked or steamed too hot. Use gentle heat and stir eggs softly to prevent aeration.
Can I prep the ingredients ahead of time?
Absolutely. Slice mushrooms and marinate chicken the night before. Whisk and steam the day of for fresh texture.
What can I use instead of kamaboko?
Imitation crab (surimi), diced scallops, or even tofu cubes work well as substitutes, depending on your flavor preferences.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari. Most other ingredients are naturally gluten-free.
How do I know when it’s done steaming?
The top should be glossy and gently jiggling in the center. Insert a toothpick—it should come out clean, not wet.
Can I eat this cold?
It’s best warm, but some people enjoy it slightly chilled. If serving cold, cover tightly to avoid surface drying or cracking.
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