Chawanmushi

As delicate as a whisper — Chawanmushi is a silky steamed egg custard in fragrant dashi, hiding tender chicken, shrimp, and mushrooms inside. It is the gentle, elegant start to a Japanese meal.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

180

Ingredients

• 3 large eggs
• 2 cups dashi stock, cooled
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/2 teaspoon salt
• 4 oz (115 g) boneless chicken thigh, cut into small cubes
• 4 medium shrimp, peeled and deveined
• 4 shiitake mushrooms, stems removed and sliced
• 4 small pieces kamaboko (fish cake), optional
• 4 sprigs mitsuba or flat-leaf parsley, to garnish
• 1 teaspoon yuzu zest or lemon zest, to garnish

Instructions

1. Whisk the eggs gently in a bowl, taking care not to create bubbles. Strain through a fine sieve into a measuring jug.
2. Whisk the cooled dashi, soy sauce, mirin, and salt into the strained eggs until fully combined.
3. Divide the chicken, shrimp, mushrooms, and kamaboko among 4 small heatproof cups or ramekins.
4. Pour the egg mixture over the fillings, filling each cup about three-quarters full. Cover each cup tightly with foil or a lid.
5. Place the cups in a steamer basket over gently simmering water. Steam on low heat for 15 to 18 minutes until the custard is just set — it should tremble slightly when shaken.
6. Remove from the steamer and rest for 2 minutes. Garnish with mitsuba and a pinch of yuzu zest, and serve warm.

Pro tips

• Strain the eggs to remove the chalazae — this is the secret to a perfectly smooth custard.
• Keep the water at a gentle simmer, never a rolling boil, or the custard will turn spongy and pitted.
• Use cooled dashi so the eggs do not begin to set before steaming.
• The custard is done when it trembles like jelly — it firms up as it rests.

Frequently asked questions