Chawanmushi

Chawanmushi

Silky steamed egg custard studded with chicken, shrimp, and mushroom in savory dashi broth.

Total 45 min Makes 4 servings Calories 145/serving

Dietary

Keto, Dairy free, Nut free

Allergens

Eggs, Fish, Shellfish, Soy

This Japanese savory custard steams gently until just set, yielding a delicate, jiggly texture threaded with umami-rich dashi. Small bites of chicken, shrimp, mushroom, and mitsuba make it feel like a treasure hunt in every spoonful. Serve it as a starter before a multi-course Japanese meal or alongside rice for a light lunch.

Ingredients

  • 4 large eggs
  • 2 cups dashi, cooled to room temperature
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 boneless skinless chicken thigh, cut into small bite-sized pieces
  • 1 tablespoon soy sauce, for chicken marinade
  • 8 raw shrimp, peeled and deveined
  • 4 shiitake mushrooms, thinly sliced
  • 4 mitsuba leaves or sprigs, or substitute flat-leaf parsley
  • 4 slices kamaboko (fish cake), thinly sliced
  • 4 gingko nuts, shelled (optional)

Method

  1. Toss the chicken pieces with 1 tablespoon soy sauce and set aside to marinate briefly while you prepare the other ingredients.

  2. In a bowl, whisk the eggs gently, taking care not to incorporate too much air or create foam.

  3. Whisk the cooled dashi, mirin, soy sauce, and salt into the eggs until fully combined. Strain the mixture through a fine sieve into another bowl for a silky texture.

  4. Divide the marinated chicken, shrimp, shiitake mushrooms, and kamaboko slices evenly among four chawanmushi cups or small heatproof bowls.

  5. Pour the egg mixture slowly over the ingredients in each cup, filling to about three-quarters full. Skim any surface foam with a spoon.

  6. Cover each cup with foil or a lid. Set up a steamer with water and bring to a boil over high heat.

  7. Reduce the heat to low so the water simmers gently, then place the cups in the steamer. Steam covered for 12 to 15 minutes, until the custard is just set but still slightly wobbly in the center.

  8. Check for doneness by inserting a toothpick into the center; it should come out with clear liquid, not runny egg. If needed, steam an additional 2 to 3 minutes.

  9. Carefully remove the cups from the steamer and garnish each with a gingko nut and a sprig of mitsuba. Serve warm.

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    Chawanmushi

    This Japanese savory custard steams gently until just set, yielding a delicate, jiggly texture threaded with umami-rich dashi. Small bites of chicken, shrimp, mushroom, and mitsuba make it feel like a treasure hunt in every spoonful. Serve it as a starter before a multi-course Japanese meal or alongside rice for a light lunch.

    45 min 4 servings 145 cal

    Ingredients

    • 4 large eggs
    • 2 cups dashi, cooled to room temperature
    • 1 tablespoon mirin
    • 1 tablespoon soy sauce
    • 1/2 teaspoon salt
    • 1 boneless skinless chicken thigh, cut into small bite-sized pieces
    • 1 tablespoon soy sauce, for chicken marinade
    • 8 raw shrimp, peeled and deveined
    • 4 shiitake mushrooms, thinly sliced
    • 4 mitsuba leaves or sprigs, or substitute flat-leaf parsley
    • 4 slices kamaboko (fish cake), thinly sliced
    • 4 gingko nuts, shelled (optional)

    Method

    1. 1

      Toss the chicken pieces with 1 tablespoon soy sauce and set aside to marinate briefly while you prepare the other ingredients.

    2. 2

      In a bowl, whisk the eggs gently, taking care not to incorporate too much air or create foam.

    3. 3

      Whisk the cooled dashi, mirin, soy sauce, and salt into the eggs until fully combined. Strain the mixture through a fine sieve into another bowl for a silky texture.

    4. 4

      Divide the marinated chicken, shrimp, shiitake mushrooms, and kamaboko slices evenly among four chawanmushi cups or small heatproof bowls.

    5. 5

      Pour the egg mixture slowly over the ingredients in each cup, filling to about three-quarters full. Skim any surface foam with a spoon.

    6. 6

      Cover each cup with foil or a lid. Set up a steamer with water and bring to a boil over high heat.

    7. 7

      Reduce the heat to low so the water simmers gently, then place the cups in the steamer. Steam covered for 12 to 15 minutes, until the custard is just set but still slightly wobbly in the center.

    8. 8

      Check for doneness by inserting a toothpick into the center; it should come out with clear liquid, not runny egg. If needed, steam an additional 2 to 3 minutes.

    9. 9

      Carefully remove the cups from the steamer and garnish each with a gingko nut and a sprig of mitsuba. Serve warm.