Learn how to make silky Japanese chawanmushi with dashi, eggs, shrimp, chicken and shiitake mushrooms. A step-by-step savoury steamed egg custard recipe.
- Prep
- 15 minutes
- Cook
- approximately 15–20 minutes
- Serves
- 4
- Cuisine
- Japanese
The recipe
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Before you start
Cool the dashi, prepare four heatproof cups, portion the fillings, and set up a gentle steamer. Avoid whipping air into the eggs.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
Allow the dashi to cool to room temperature.
Gently stir the eggs until combined. Mix in dashi, soy sauce, mirin and salt without creating foam.
Strain the custard mixture through a fine sieve, preferably twice.
Divide chicken, shrimp and mushrooms between four heatproof cups.
Pour the custard evenly into the cups, approximately 150 ml per cup. Cover with lids or foil.
Steam gently, keeping the steam environment around 85–90°C rather than at a vigorous boil. Allow approximately 15–20 minutes, adjusting for cup depth, starting temperature and steamer performance.
Check that the custard is softly set and that the chicken has reached a safe internal temperature of at least 75°C. Continue cooking if needed.
Garnish with mitsuba or spring onion and serve warm.
Chef’s notes
Chawanmushi should be delicate, not firm like an omelette. Straining removes egg strands and gentle heat helps prevent bubbles and a porous texture. The eggs-to-dashi proportion is approximately 1:3.
Chef’s Tips and Variations
For a simpler custard, omit the chicken and shrimp and use mushrooms only. For a more pronounced seafood profile, use a suitable seafood dashi. Adjust seasoning only after tasting the stock, as prepared dashi and soy sauce vary in saltiness. Do not claim the photographed dish contains any filling that is not visible.
Serve with
Serve in small ceramic cups as a warm starter or part of a Japanese multi-course meal. A small amount of mitsuba provides freshness without overwhelming the custard.
Storage and Food Safety
Serve promptly after cooking. If preparing ahead, cool rapidly using an appropriate food-safe process, refrigerate at 4°C or below, and reheat thoroughly before serving. Do not leave egg custard at room temperature for extended periods.
Nutrition per serving (estimated)
Nutrition varies according to the dashi, fillings and portion size; no laboratory-tested or calculated nutrition values are claimed here.
Allergens
Contains egg, soy and crustacean shellfish. May contain fish and wheat depending on the dashi and soy sauce. Check individual ingredient labels before service.
Questions
Why does chawanmushi develop bubbles?
High heat and vigorous steaming can make the custard expand and develop a porous texture. Use gentle steam and avoid incorporating air while mixing.
Can I make chawanmushi without fillings?
Yes. A plain egg-and-dashi custard is delicious on its own.
