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Silken Steamed Egg Custard with Kombu Dashi & Wild Shrimp

Name: Silken Steamed Egg Custard with Kombu Dashi & Wild Shrimp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: japanese-washoku
Ingredients: 2 cups filtered water, cold; 1 large piece dried kombu kelp, wiped clean; 2 dried shiitake mushrooms, whole; 4 large eggs, pasture-raised; 1 tbsp sugar-free tamari, gluten-free certified; 1 tbsp dry sake, cooking grade; 1 tsp date syrup, pure; 5.3 oz wild-caught shrimp, peeled and deveined; 2 fresh shiitake mushrooms, sliced thin; 2 tsp extra-virgin olive oil, cold-pressed; 4 sprigs mitsuba or flat-leaf parsley, fresh

A savory steamed egg custard enriched with mineral-rich kelp dashi and earthy shiitake mushrooms. Topped with wild-caught shrimp and fresh herbs, this breakfast delivers clean protein and umami without refined sugars or seed oils.

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Serves

Prep

20 min

Cook

45 min

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Silken Steamed Egg Custard with Kombu Dashi & Wild Shrimp — authentic Japanese Washoku recipe from Taste Meridian

Ingredients

Serves

Kombu-Shiitake Dashi

2 cupsfiltered water, cold
1 large piecedried kombu kelp, wiped clean
2dried shiitake mushrooms, whole

Custard Base

4large eggs, pasture-raised
1 tbspsugar-free tamari, gluten-free certified
1 tbspdry sake, cooking grade
1 tspdate syrup, pure

Toppings

5.3 ozwild-caught shrimp, peeled and deveined
2fresh shiitake mushrooms, sliced thin

Finish

2 tspextra-virgin olive oil, cold-pressed
4 sprigsmitsuba or flat-leaf parsley, fresh

Equipment

bamboo or stainless steel steamer — allows gentle, consistent heat without metal leaching
4 small ceramic cups (chawan) — retain heat evenly for smooth custard setting
fine-mesh sieve — removes egg chalaza for silky texture
kitchen thermometer — ensures water stays below 85°C to prevent curdling

A little context

This dish honors the Washoku tradition of balancing textures and umami. We have replaced traditional sweet mirin with a trace of date syrup to avoid refined sugar while maintaining the glaze, and we build dashi from scratch using whole kombu and shiitake instead of processed stock powder.

Method

01
Bloom the Dashi
In a small saucepan, combine 500 ml cold water, kombu, and dried shiitake. Let soak for 30 minutes to extract minerals and umami.
02
Heat the Stock
Place pan over medium-low heat. As soon as tiny bubbles form at the edge (approx 60°C), remove the kombu. Simmer for 5 minutes to release the shiitake flavor, then strain the liquid into a bowl.
03
Prepare Seasoning
While dashi is warm, whisk in the sugar-free tamari, dry sake, and date syrup until fully dissolved. Set aside to cool to room temperature.
04
Whisk the Eggs
In a separate bowl, gently beat the pasture-raised eggs. Do not whip; simply break the yolks and blend until uniform. Avoid creating foam.
05
Combine and Strain
Slowly pour the seasoned dashi into the eggs while stirring gently. Pour the mixture through a fine-mesh sieve into a pitcher to remove chalaza and air bubbles.
06
Arrange Toppings
Place 1-2 wild-caught shrimp and sliced fresh shiitake into the bottom of each of the 4 ceramic cups.
07
Fill the Cups
Pour the egg mixture over the toppings. Cover each cup loosely with foil or a small plate to prevent condensation from dripping onto the custard.
08
Steam Low and Slow
Bring a pot of water to a simmer (approx 80-85°C). Place cups in the steamer. Cover and steam for 12-15 minutes until the center is just set but still jiggles slightly.
09
Rest and Finish
Remove from heat and let rest for 5 minutes. Drizzle each with 2 tsp extra-virgin olive oil and garnish with fresh mitsuba or parsley.

Pro tips

✦Test doneness by inserting a toothpick; it should come out clean but the center should still tremble slightly.
✦If you cannot find mitsuba, flat-leaf parsley or chives work well for a fresh finish.
✦Always wipe kombu with a damp cloth; do not wash it, as the white powder is glutamates.
✦Sourcing tip: Look for wild-caught shrimp labeled MSC certified to ensure ocean health and purity from antibiotics.
✦To prevent bubbles, skim the surface of the custard mixture before pouring into cups.

Substitutions

wild-caught shrimp → wild-caught salmon cubes or poached quail eggs (adjust protein weight to match 150g total)
date syrup → pure maple syrup (use sparingly to maintain low-glycemic profile)
sugar-free tamari → coconut aminos (slightly sweeter, reduces sodium content)

Storage

Refrigerate in airtight glass containers for up to 2 days. Reheat gently in a steamer or microwave at 50% power to avoid rubberizing the eggs. Freezing is not recommended as texture will degrade.