Togarashi and Strawberry Chawanmushi

(2018 Pairings Recipe) A traditional Japanese egg dish with a fruity twist.

Togarashi and Strawberry Chawanmushi

Total TimeTotal Time: 30 minutes

ServingsServings: 4


3 eggs

1 cup chicken stock

1 teaspoon white soy sauce

2 tablespoons Togarashi Asian chili powder

¾ cup DOLE Chef-Ready Cuts Diced Strawberries divided

1 cup chicken breast cooked diced

as needed water

¼ cup scallions sliced thin

Nutrition Facts


  1. Gently whisk eggs to aerate and gradually add chicken stock, white soy sauce, and Togarashi.
  2. Place 2 tablespoons Diced Strawberries and 1/4 cup of diced cooked chicken breast in each ramekin. Spread contents evenly across the bottom of each ramekin.
  3. Slowly pour 3 oz. of egg mixture over each ramekin, making sure all ingredients are properly dispersed.
  4. Place ramekins in a 4-inch half hotel pan over medium-low heat and add water until half way up the sides of the ramekins.
  5. Bring water to a rapid boil, remove from heat, and cover tightly with foil to steam for approximately 12 minutes.
  6. Using tongs, remove cooked chawanmushi from hotel pan and garnish each ramekin with 1 tablespoon of diced strawberries and 1 tablespoon of sliced scallion. Serve immediately.

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