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Recipe details
Chawanmushi with Potato and Beef Tenderloin
A Japanese steamed savory egg custard with potato, beef tenderloin, and scallion, served as a substantial one-person main dish. A dinner idea with ingredients and cooking steps in one place.
≈ 155 kcal/100 g · ≈ 457 kcal/serving
45 minMediumJapanese
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato, peeled and cut into 1/2-inch cubes120 g
beef tenderloin steak, cut into 1/2-inch cubes100 g
large eggs100 g without shells
whole milk60 ml
scallion, thinly sliced10 g
neutral cooking oil5 ml
fine salt1 g
black pepper0.2 g
Cookware and utensils
Steamer pot with lid
Heatproof 500 ml bowl
Small cutting board
Chef’s knife
Measuring cup
Directions
01
Bring 5 cups of water to a boil in the steamer pot.
Products
No products at this step
Action
Boil
Time
5 min
Temperature
Boiling
02
Steam the potato cubes in the covered steamer basket until nearly tender.
Products
potato, peeled and cut into 1/2-inch cubes — 120 g
Action
Steam
Time
10 min
Temperature
High steam
03
Beat the eggs, milk, salt, and pepper in the heatproof bowl.
Products
large eggs — 100 g without shells; whole milk — 60 ml; fine salt — 1 g; black pepper — 0.2 g
Action
Beat
Time
2 min
Temperature
Room temperature
04
Brush the bowl with the oil.
Products
neutral cooking oil — 5 ml
Action
Brush
Time
1 min
Temperature
Room temperature
05
Add the potato, steak, and scallion to the bowl.
Products
potato, peeled and cut into 1/2-inch cubes — 120 g; beef tenderloin steak, cut into 1/2-inch cubes — 100 g; scallion, thinly sliced — 10 g
Action
Add
Time
1 min
Temperature
Room temperature
06
Pour the egg mixture over the fillings.
Products
large eggs — 100 g without shells; whole milk — 60 ml
Action
Pour
Time
1 min
Temperature
Room temperature
07
Steam the uncovered bowl until the custard is just set and the center reaches 160°F/71°C.
Products
large eggs — 100 g without shells; beef tenderloin steak, cut into 1/2-inch cubes — 100 g
Action
Steam
Time
20 min
Temperature
Gentle steam; center 160°F/71°C
08
Rest the bowl for 5 minutes before serving.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available