Chawanmushi

Based on 3 ratings

20

min

Preparation

20

min

Cook

Easy

Difficulty

3

Steps

11

Ingredients

This savory egg custard is a staple in almost any Japanese meal - best served piping hot!

Let's start cooking!

Sauces poured into bowl with chicken and shrimp

Step 1 - Marinate ingredients

  • In a mixing bowl, add chicken, shrimps, 2 Tbsp light soy sauce, 1 tsp salt and 2 Tbsp mirin. Mix well, then set aside to marinate for 10 minutes.
Fish broth and egg poured into metal bowl

Step 2 - Mix chawanmushi

  • In another mixing bowl, add fish broth and eggs. Stir well to combine, then strain.
    Slowly pour egg mixture through a fine mesh strainer once or twice. This prevents bubbles from forming, removes solids, and gives you a glassy surface
Shitake mushrooms on 2 bowls of egg

Step 3 - Assemble and steam chawanmushi

  • In small ramekins or cups, add ½ tsp prawn, 2 - 3 chicken pieces and ½ tsp crab sticks, then pour in chawanmushi to about 90% full.
  • Top off with shiitake slices.
  • Steam for 20 minutes.
    Some variations also add naruto, a type of Japanese fish cake, and gingko nuts!

Let's plate and serve!

Spoon with fish roe on chawanmushi

Remove from heat, garnish with ikura and spring onion, and serve hot!

Enjoyed our recipe?

Tap on the number of stars