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Goma Dare Jumbo Chawanmushi

Servings 4


  • 4 large eggs
  • 350 ml dashi stock or chicken stock
  • 250 g minced pork
  • 1/2 cup Mizkan Sesame Sauce with Roasted Nuts
  • 5 cloves garlic thinly sliced
  • 1 tbsp goji berries rehydrated in hot water
  • Dash of white pepper
  • Chopped spring onions to garnish


Egg custard

  • Whisk eggs and dashi stock together.
  • Sieve through a fine-mesh sieve to get rid of bubbles and lumps. This step is crucial to get a smooth custard.
  • Transfer into heat-proof bowl, and scoop out any bubbles.
  • Wrap with cling wrap.
  • Bring steamer to boil, then reduce to medium heat, and steam egg custard for 20 minutes.

Goma Dare Meat Topping

  • Heat 1 tbsp oil over medium heat and fry garlic until turning golden and crisp.
  • Remove half of the garlic chips for garnishing.
  • Add minced meat and cook until almost cooked through.
  • Pour in Mizkan Sesame Sauce with Roasted Nuts and cook until pork is fully cooked.


  • When custard is set, remove cling wrap and gently scoop meat mixture over custard. The set egg custard should be smooth, jiggly and pillowy soft, so be gentle. Top with goji berries, garlic chips, and chopped spring onions.


Adapted from Catherina Hosoi