Odamaki mushi

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

This delicate Japanese custard is traditionally made in pretty, lidded pots, as for chawan mushi. Small ramekins (200 ml [7 fl oz]) tightly covered with plastic wrap, won’t have the same table theatre, but will work just as well.


  • 4 green prawns, shelled and deveined
  • pinch of sea salt
  • 1 small chicken breast, cut into 1 cm (½ in) cubes


In two separate bowls, sprinkle prawns with sea salt, and marinate diced chicken in 1 teaspoon each sake and soy sauce. Leave to stand.

Beat eggs lightly in a bowl with a fork, being careful not to let the mixture froth and bubble. Add soy sauce and mirin to the cold dashi and pour liquid int