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Chawanmushi
Japan
The elegance benchmark of Japanese cooking. A silky, bubble-free chawanmushi is a mark of skill.
Japanese steamed egg custard — a silky, delicate savoury custard of egg and dashi, steamed in a cup with chicken, shrimp and mushroom hidden inside.
Prep
15 mins
Cook
15 mins
Difficulty
Medium
Calories
355 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4eggs
600mldashi stock
1 tbspsoy sauce
1 tbspmirin
100gchicken breast, cubed
4prawns
4shiitake mushrooms
mitsuba or spring onionto garnish
Method
1
Whisk eggs gently — avoid bubbles. Mix with dashi, soy and mirin. Strain through a sieve.
2
Divide chicken, prawns and mushrooms among chawanmushi cups.
3
Fill with egg mixture. Steam very gently for 12-15 minutes.
Chef's Tip
Steam at the lowest possible temperature — high heat creates bubbles and toughens the custard.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.