- Prepare Dashi: In a saucepan, combine the dashi, soy sauce, mirin, and salt. Bring the mixture to a gentle simmer over medium heat. Remove from heat and let it cool slightly.
- Beat Eggs: In a separate bowl, gently beat the eggs without creating bubbles or froth. Strain the beaten egg mixture through sieve to ensure a silky smooth texture.
- Combine Eggs and Dashi: Gradually pour the cooled dashi mixture into the beaten eggs while gently stirring to incorporate. Be careful not to create bubbles during this process.
- Add Fillings: Place diced chicken, shrimp, or seafood of your choice, along with sliced shiitake mushrooms and ginkgo nuts (or edamame) into individual chawanmushi cups or small heatproof bowls.
- Pour Egg Mixture: Carefully pour the egg and dashi mixture over the fillings in each cup or bowl. The fillings should be evenly distributed throughout the custard.
- Cover and Steam: Cover each cup or bowl with a lid or aluminium foil to prevent condensation from dripping into the custard. Steam the chawanmushi over low to medium heat for approximately 20 minutes or until the custard is set. You can check for doneness by inserting a toothpick or skewer into the custard; it should come out clean when it's ready.
Garnish and serve
Once the chawanmushi is cooked, remove it from the steamer and garnish each cup or bowl with thinly sliced spring onions and, if desired, a small cooked prawn on top.
Serve the chawanmushi hot as an appetiser or side dish. Savor the delightful combination of smooth custard and flavourful fillings in this traditional Japanese delicacy.
Why is Japanese egg custard called Chawanmushi?
Chawanmushi (or chawan mushi) translates to "steamed in a teacup." This delicate savory egg custard is a popular appetizer in Japanese cuisine, often served in a small Japanese dish similar to ramekins.
Can I make Japanese egg custard without dashi?
Dashi is a key ingredient in a traditional steamed egg custard recipe, as it provides the signature umami taste that sets it apart from other custards. However, if you don’t have dashi on hand, you can substitute it with a mild vegetable or chicken broth. Just keep in mind that this will slightly alter the flavour, making it less authentically Japanese. For the best results in a Japanese egg custard chawanmushi recipe, try using homemade or high-quality instant dashi stock.
Do I need a special steamer to make Chawanmushi?
You don’t need a special steamer to make Chawanmushi — a simple setup using a pot with a lid and a steaming rack works well. The key is to steam gently, avoiding high heat or boiling water, which can create air bubbles or a tough texture in the custard. For an ultra-smooth finish, cover each ramekin or bowl with foil or a lid to prevent water droplets from falling onto the surface. Interested in more steamed egg recipes? Perfect the process with this recipe.
Is Japanese egg custard served hot or cold?
Chawanmushi can be enjoyed both warm and cold. It’s traditionally served warm, straight from the steamer, where its silky texture and savoury aroma are most pronounced. However, it’s equally delicious chilled — making it a refreshing option for warmer months or as a make-ahead dish. Whether warm or cold, this Japanese egg custard recipe offers a comforting and elegant experience.
Chawanmushi is just one example of how eggs are celebrated across Asian cuisines. If you're curious about how eggs are used in neighbouring traditions, explore their role in Chinese and Indian cuisine here.
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