Recipe: Odamaki-Mushi (Egg Custard Udon)


What do you get when you put chawanmushi and udon together?

Many of you have no doubt heard of or tried chawanmushi, Japanese savoury egg custard served in a tea-bowl (chawan). The odamaki-mushi is prepared in the same way as chawanmushi, but substantiated with udon submerged in the egg mixture. Odamaki-mushi is perfect as a one-dish-meal. As well as ingredients are concerned, anything goes! Common ingredients include chicken, seafood, ginkgo nuts, shiitake mushrooms, kamaboko (decorative steamed fish cake), etc. but I decided to keep mine simple, as I doubt many Londoners have ginkgo nuts in their store cupboard – I certainly don’t! I made mine with meat-free Quorn ‘chicken’ pieces, mushrooms, and silken tofu.

Ingredients (serves 2):

  • 2 eggs, beaten
  • 50g of Quorn ‘chicken’ pieces
  • 1/2 box of silken tofu, drained and cubed
  • 2 brown mushrooms / cremini mushrooms, sliced
  • a small handful of shredded carrots
  • a small handful of shredded spring onions
  • 250g udon
  • 1 cup of dashi stock (or vegetable stock for vegetarians)
  • 1 1/2 tsp of light soy sauce
  • 1 tsp of dark soy sauce
  • a dash of mirin (sweet cooking sake)
  • a dash of sesame oil
  • sprinkle of furikake (savoury rice sprinkles) – optional


1. Marinate Quorn pieces in dark soy sauce and 1/2 tsp light soy sauce. Use your hands to coat the ‘meat’ evenly.

2. Add mirin, light soy sauce, dashi / stock and beaten eggs into a mixing bowl and stir well. Sieve the egg mixture to remove chalaza (white stringy bits that will ruin your custard). Once sieved, your egg mixture should be a perfect pastel yellow colour with no floating bits. This step is important to achieve smooth, silky custard.

3. Arrange Quorn pieces, tofu, mushrooms, and udon in heat-proof bowls. Set aside some for garnish.

4. Spoon egg mixture into the bowls, ensuring that most of the ingredients are submerged. Garnish with mushrooms, carrot, and spring onions.

5. Steam for 20 minutes on medium heat. Poke the egg custard gently with a fork or a skewer to check if it is done. If the liquid seeping out is clear (not cloudy), that means the egg custard is ready!

6. Serve with a dash of sesame oil and a sprinkle of furikake if you like. Anything goes. 😀

Here’s to Meatless Mondays in style! *slurpppps* 🙂

Winnie xxx


2 thoughts on “Recipe: Odamaki-Mushi (Egg Custard Udon)

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