Chawanmushi
Chawanmushi is a delicate Japanese savory egg custard, steamed until silky smooth. It's seasoned with dashi and soy sauce, and typically includes tender chicken, shrimp, and mushrooms. This dish is often served as an appetizer.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 160 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
custard
- 2 pcsegg
- 180 mldashi
- 0.5 tspsoy sauce
- 0.5 tspmirin
fillings
- 50 gchicken thigh, skinless, boneless, cut into 1/2 inch (1.3 cm) cubes
- 4 pcsshrimp, shelled, deveined
- 2 pcsshiitake mushroom, stems removed, sliced
- 4 pcsginkgo nut, canned or cooked(optional)
garnish
- 2 pcsmitsuba, for garnish(optional)
Equipment
chawanmushi cups · bowl · steamer · fine-mesh sieve · whisk · aluminum foil
The method
Step by step
- 1
Prepare your steamer by filling it with water and bringing it to a boil over high heat.
About 5 min
Cook’s note: Ensure the water level is not so high that it will touch the bottom of your steaming cups.
- 2
In a bowl, gently whisk the eggs until just combined, being careful not to create too many bubbles.
About 1 min
Cook’s note: Over-whisking can lead to a frothy, less smooth custard.
- 3
Add the dashi, soy sauce, and mirin to the whisked eggs and mix gently.
About 1 min
- 4
Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any remaining egg white strands and bubbles.
About 2 min
Cook’s note: This step is crucial for achieving a perfectly smooth custard texture.
- 5
Divide the chicken, shrimp, shiitake mushroom, and ginkgo nuts evenly among two heatproof chawanmushi cups or ramekins.
About 3 min
- 6
Carefully pour the strained egg mixture over the fillings in each cup.
About 1 min
Cook’s note: Do not fill the cups completely to the brim; leave a small space for expansion during steaming.
- 7
Cover each cup tightly with aluminum foil or a lid if your cups have them.
Cook’s note: This prevents condensation from dripping onto the custard, which can cause an uneven texture.
- 8
Place the covered cups into the steamer basket.
- 9
Steam over medium-low heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center.
About 15 min
Cook’s note: To check for doneness, insert a skewer into the center; if clear liquid comes out, it's ready. If it's cloudy, steam for a few more minutes.
- 10
Carefully remove the cups from the steamer.
Cook’s note: Be cautious as the cups will be hot.
- 11
Garnish with fresh mitsuba, if using, and serve immediately.
About 1 min
Cook’s note: Chawanmushi is best enjoyed warm.
Per serving
Nutrition
- Calories
- 160.2kcal
- Protein
- 18.8g
- Carbs
- 2.6g
- Fat
- 8.4g
- Fibre
- 0.3g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chawanmushi in an airtight container in the refrigerator.
Gently reheat in a steamer or microwave until just warm, being careful not to overcook.
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