Description
Chawanmushi is a classic Japanese savory steamed egg custard that is silky smooth and delicately flavored with dashi, soy sauce, mirin, and a mix of ingredients like chicken, mushrooms, kamaboko, and mitsuba. It makes a comforting appetizer or side dish that showcases the elegance and subtlety of Japanese cuisine.
Ingredients
Scale
Protein and Toppings
- 2 chicken tenders, cut into ½-inch pieces (omit for vegetarian)
- 8 slices kamaboko (fish cake), thinly sliced (omit for vegetarian)
- 8 ginkgo nuts, pre-cooked (optional)
- 1.8 oz shimeji mushrooms (about ½ package), trimmed and separated into clusters
- 4 sprigs mitsuba (Japanese parsley) tied in knots or substitute 1 green onion/scallion, thinly sliced
Custard Base
- 3 large eggs (approximately 150 g total without shell)
- 1 ¾ cups dashi (Japanese soup stock) – approximately 375 ml, adjusted according to egg weight; use Kombu Dashi for vegetarian version
- 1 tsp mirin
- 1 tsp usukuchi (light-colored) soy sauce
- ½ tsp Diamond Crystal kosher salt
- 1 Tbsp sake (for marinating the chicken)
Instructions
- Prepare the hot water bath: Place the chawanmushi cups with their lids inside a large pot to check fit. Pour enough water to reach halfway up the sides of the cups, then remove the cups. Cover the pot and bring water to a boil, then turn off the heat to keep it hot but not boiling.
- Marinate chicken: Cut chicken tenders into ½-inch pieces, place in a bowl, add 1 Tbsp sake to coat, and let sit for 10 minutes to tenderize and add flavor.
- Prepare toppings: Thinly slice kamaboko, trim and separate shimeji mushrooms, and tie mitsuba sprigs into small knots (or thinly slice green onion if substituting).
- Make the custard mixture: Crack 3 large eggs into a measuring cup or bowl placed on a kitchen scale and note the weight (about 150 g). Multiply by 2.5 to calculate dashi volume needed (approximately 375 ml). Add the calculated amount of dashi to the eggs, then add 1 tsp mirin, 1 tsp soy sauce, and ½ tsp kosher salt. Whisk thoroughly to combine yolks and whites.
- Strain the mixture: Pour the egg mixture through a fine-mesh sieve into another bowl to remove lumps and ensure a silky smooth texture.
- Assemble the cups: Evenly divide chicken pieces into the bottom of each cup, followed by shimeji mushrooms and ginkgo nuts if using. Layer kamaboko and mitsuba on top. Gently fill each cup about 80% full with the custard mixture, leaving some toppings exposed. Remove any air bubbles by gently stirring with a spoon or popping them with a skewer.
- Steam the custard: Bring the water in the pot back to a boil, then reduce heat to the lowest setting. Carefully place the cups with lids into the hot water bath, cover the pot with the lid slightly ajar, and steam gently for 20 minutes if using chicken, or 15 minutes if vegetarian. Aim for a simmering water temperature between 176–194ºF (80–90ºC) to avoid boiling, which would compromise custard texture.
- Check doneness: Insert a skewer into the center of the custard; if clear liquid comes out, it is done. Alternatively, gently tilt the cup to ensure the custard is set and not runny.
- Serve and enjoy: Remove cups carefully from water, serve hot or warm with a small wooden or lacquer spoon for an authentic experience.
- Storage: Leftovers can be kept refrigerated in their cups for up to 2 days. To reheat, steam for 2 minutes until warmed through.
Notes
- Use cups with thin walls for even heat penetration to achieve a smooth custard texture.
- Cover cups with aluminum foil if lids are unavailable to prevent water condensation from dripping inside.
- Usukuchi soy sauce is preferred to maintain the pale color of the custard; regular soy sauce darkens it.
- Adjust seasoning proportionally if changing the amount of eggs used.
- For a vegetarian version, omit chicken and kamaboko and use kombu dashi instead of fish-based dashi.
- Maintain gentle steaming heat to prevent curdling or a rough texture.
- Variations include adding shrimp or matsutake mushrooms for different flavors.
- An Instant Pot or pressure cooker can be used for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (approximately 200 ml)
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 165 mg
Keywords: Chawanmushi, Japanese egg custard, steamed egg, savory custard, Japanese appetizer, chawanmushi recipe
