Chawanmushi with Shrimp えび茶碗蒸し

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Chawanmushi with Shrimp Recipe | JustOneCookbook.comChawanmushi is a savory egg custard dish which served as an appetizer in Japanese restaurants. It literary means ‘steamed in a tea bowl/cup’ (Chawan = tea bowl/cup, -Mushi =steamed in something). Typically Chawanmushi includes ginkgo nuts, shiitake mushrooms, fish cake (kamaboko) filled with an egg mixture flavored with dashi stock, soy sauce, and mirin. I often put shrimp in Chawanmushi because it looks pretty when shrimp’s orange/red color peeks from top of the egg custard. My signature recipe for this dish includes ikura (salmon roe) and uni (sea urchin) on top of the Chawanmushi. It’s our favorite way to eat Chawanmushi and I hope you give it a try!

Chawanmushi with Shrimp II

Today’s recipe is being featured on Eat Shrimp‘s “12 Days of Shrimp” on their facebook page. Several bloggers are sharing their favorite shrimp recipe and talk about their favorite holiday. For me, I shared about the New Year celebration in Japan since it is by far the biggest holiday celebration. I hope you stop by to take a look at my featured article.

Our next post will be this Friday. I’ll be taking a vacation in a few days to visit my in-laws in Taiwan with my family. I have asked several bloggers to share their favorite holiday food on Just One Cookbook. I became very good friends with these bloggers when my blog was still very, very young. Even though I have never met them in person and we live very far from each other, I feel like I’ve known them for years because we talk to each other everyday about food and our lives. Like asking a good friend to house sit when you go on vacation, I asked them to be my “blog sitters”. Please come back this Friday for our first guest. They’ve prepared wonderful holiday recipes (savory dishes and desserts!) for Just One Cookbook readers and trust me, they look really delicious! I interviewed each of them so you get to know a little bit more about them and their blogs.

While I’m in Taiwan, I am planning to share some pictures of local Taiwanese food on my facebook fan page so be sure to follow me if you want pictures of exotic dishes! I wish you have a wonderful holiday season with your family and friends!

Chawanmushi with Shrimp III

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Chawanmushi with Shrimp
Prep time
Cook time
Total time
Serves: 2
Note: you can add any seasonal ingredients
    Toppings (optional)
    • 2 pieces of uni (sea urchin)
    • 2 Tbsp. ikura (salmon roe)
    1. In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, cut each into quarters. Keep the water.
    2. Put the water from Step 1 into a measuring cup, and then fill with dashi stock until you have ½ cup of liquid.
    3. Cut chicken into small cubes so that they will be cooked fast. Peel and devein shrimp if necessary. Marinate chicken and shrimp in sake for 15 minutes (sake will get rid of fishy/meaty taste and smell).
    4. Whisk the egg in a medium bowl. Add Seasonings and dashi stock mixture from Step 2.
    5. Then strain the mixture through a sieve into another bowl.
    6. Start boiling water. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
    7. Divide all the ingredients into 2 cups. I start with chicken, shiitake, ginkgo nuts, and shimeji. Then put kamaboko, shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup).
    8. Gently pour the egg mixture into the cups to avoid creating bubbles. Instead of covering the ingredients completely with egg, leave some exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).
    9. Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
    10. Serve warm with uni and ikura on the side (optional). Place them on top right before you eat.
    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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    1. Although I haven’t had this dish before, it looks savory! As always, you make beautiful dish. Well, enjoy your vacation as you deserve it. Happy Holidays to you and your family, Nami and take care.

      ~ ray ~

    2. Oh mine, chawanmushi is one of my favourite dish. And your sure look luxury with the adding of uni and ikura. Bookmarked and going to try this week :) And also have a great trip over at Taiwan!!! They have a lot of yummy food there.

    3. Never have I seen chawanmushi so loaded with ingredients and so decadent! Awesome.

      You are visiting Taiwan? Wow, I am dreaming of all the local savory delights right now. Eat more! :p ok…have a enjoyable and safe trip .

    4. Yeah to chawanmushi with shrimps; this is an innovative way, I’ll definitely be good with my spoon and have my fair share of eggs intake if I were given this!;)
      Cheers to Nami for this new twist to the good ol’ chawanmushi:D

    5. Oishiso!!!!!! I love chawanmushi very much and how beautiful the way you serve! I haven’t served chawambushi with uni and ikura before. This is a MUST try in the New Year’s time.

      Have a lovely holiday in Taiwan the family!

    6. Wow! What a fantastic recipe! I LOVE your presentation! You are such a talented food stylist (and great cook and photographer)!!!! <3

      Enjoy your time in Taiwan!!! I am looking forward to seeing your pictures on FB! :-)

    7. Nami, I love chawanmushi and don’t make it often enough… It’s nourishing, versatile and so healthy! The photos are amazing, as always. Even your making-of photos are 100x better than my final one. I could spend hours and have the most expensive equipment and still wouldn’t achieve your beautiful results.
      Ok, my chawanmushi dishes are too idle! I would better use them today for lunch.
      Have a wonderful time in Taiwan! I will follow your exotic pictures on facebook. I hope this trip will bring you many culinary inspirations. I will miss you though :-(

    8. I’ve never had anything like your chawanmushi, but it looks so good! I bet the salmon roe is especially nice with this. I hope you have a fun and safe trip! I can’t wait to hear all about it!

    9. What a great recipe, Nami. I always wanted to learn this and now here it is. My younger son would LOVE this…I’ll make it for him! Thanks for sharing! Have a wonderful visit to Taiwan. I can’t wait to hear about it.

    10. We love chawanmushi and I think I’ll be making some very soon! Cathy went back home for three weeks plus and the thought of wiping, washing and cleaning up after cooking already tire me out! 😛
      Hope you and your family have a wonderful trip to Taiwan and have a great time together with your in-laws! I’m sure all of you must be so happy and excited! 😉
      I’m gonna check the article out now and can’t wait to see all your pics in Taiwan!
      Happy and safe journey! :)

    11. Have a great time in Taiwan! And I’ll be looking forward to your Taiwan photos on facebook! =) This chawanmushi looks terrific! I love steamed eggs – the Chinese has a version as well. And topping it with uni and roe is a fantastic idea. They are tasty and colorful to look at. =)

    12. Prettiest chawanmushi — ever! I love all the toppings. You don’t see nearly that many at a restaurant, which just goes to show that homemade is always best. Have a wonderful trip. And happy holidays!

    13. Great recipe for Eat Shrimp’s 12 Days of Shrimps Promotion, Nami! Of all your Chawanmushi recipes, this one is my favorite because of the shrimps. :)
      Wishing you a great vacation in Taiwan! Enjoy & be safe!

    14. Dear Nami,

      Chawanmushi is beautiful comfort food and I always eat about 6 especially at Japanese buffets. :) I’ve never seen it with ikura and uni so yours is definitely the “special” version. I guess the skill in this recipe is to be able to cook it at very low heat so that the chawanmushi is delicately soft and yet perfectly cooked.

    15. I LOVE chawanmushi!!! It is one of my favorite ways to eat egg. I’ve always wanted to make some myself but I don’t have a steamer….or those lovely cups.

      Enjoy your vacation, Nami! I’m envious that you get to go to Taiwan!

    16. Mika

      Wow visiting Taiwan? I guess Enchan is taking some time off from his school. Well, have a great time and upload many yummy pictures from Taiwan!

    17. Wow, I really, really need to make chawanmushi one of these days! Your photos, as always, are so gorgeous! And the chawanmushi looks delicious. Have so much fun in Taiwan! I can’t wait to see your photos and follow your travels :-) Looking forward to some great guest posts as well.

    18. I’ve never heard of it either – I thought maybe it had a solid texture but I see in the later photos it’s quite liquid, right? It looks like a great appetizer – I always feel that appetizers are way too big… there’s a restaurant near me which serves a great steak tartare as an appetizer but it’s a huge plate, about 22″ across, covered in sliced beef, capers, salad, and they serve it with fries, bread… what the heck?!

      Have a great trip – see you when you return :)

    19. Such a lovely dish and sounds simple to prepare. I have just one question – is it 2/3 of a chicken thigh?

      You always make beautiful dishes that I can’t wait to try. I hope you have a nice time visiting your in-laws and have a Happy Holiday!

    20. Wow, this looks gorgeous. I fell in love with the idea of chawanmushi when you did your previous post on it, but never got around to actually trying it out. Will have to try this one with shrimp since I can’t get enough of shrimp :). Have a great time in Taiwan! I can’t wait to see your photos!

      Happy Holidays!

    21. Your site is eye candy! Your food is so unique and consistency inspires me to cook more Asian food, especially YOUR food. It’s beautiful, healthy, and the kind of food I love, but just never make. I hope you have a wonderful and safe vacation. I look forward to see what your guest bloggers share with us.

    22. Your Chawanmushi looks so pretty! :) And I can imagine how delicious it tastes too! Hope you have a wonderful time in Taiwan! I’ve always wanted to go there….haha

    23. Sook

      Nami, where do you get those pretty plates and bowls! Love them! Your family is so lucky to be able to try your delicious Japanese food! :)

    24. Oh! I miss this! This is my favorite Japanese dish although I’ve never tried to make it (no one likes it but me). Maybe I should anyway! (Your photos are beautiful too!)


      • Hi Esther! It is a bit tedious but you just need to multiply this recipe by 10. I usually make 4-6 by simply multiplying and it works. By the way, the steaming 20 cups is probably the most difficult part, especially if you want to serve at the same time. Chawanmushi is usually too hot to eat right after cooking, so you don’t necessarily need to serve “right away”. But still, it tastes good when it’s warm. Good luck!

    25. Mary Walker

      Ahhhh,, I remember how I used to love New Years celebration because I knew my mother’s friend would always make Chawanmushi! I loved the ginkyo nuts the best, and she would always put extra in mine. Thanks for the recipe!

      • Hi Mary! I hope you enjoy making this at home. It takes a bit of time and effort to make really good chawanmushi, but the result is always worth it. :)