AppetizerSide Dish

Chawanmushi

Name: Chawanmushi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 pcs egg; 180 ml dashi; 0.5 tsp soy sauce; 0.5 tsp mirin; 50 g chicken thigh skinless, boneless, cut into 1/2 inch cubes; 4 pcs shrimp shelled, deveined; 2 pcs shiitake mushroom stems removed, sliced; 4 pcs ginkgo nut canned or cooked (optional); 2 pcs mitsuba for garnish (optional)

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

custard

2 pcsegg
180 mldashi
0.5 tspsoy sauce
0.5 tspmirin

fillings

50 gchicken thigh, skinless, boneless, cut into 1/2 inch 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

72%Score

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

Storage

Store leftover chawanmushi in an airtight container in the refrigerator.

Reheating

Gently reheat in a steamer or microwave until just warm, being careful not to overcook.