Chawanmushi (Japanese Savory Steamed Egg Custard) (Video) 茶碗蒸し

Chawanmushi is a classic Japanese savory egg custard steamed in a cup. The smooth and silky custard is seasoned with dashi stock and filled with pieces of tender chicken, kamaboko fish cake, and mushrooms. Experience authentic Japanese home cooking with this famous appetizer. {Vegetarian adaptable}

Served in a dainty little teacup, chawanmushi (茶碗蒸し) is a classic appetizer on the menu in many sushi or Japanese restaurants. There are many variations based on seasonal ingredients, but some of the most common ones include shrimp, fish, and vegetables. It can be homey or fancy depending on what goes into the egg custard. To get you started, I’ll be sharing a basic chawanmushi recipe with chicken, along with suggestions for a vegetarian version.

What is Chawanmushi?

Chawanmushi (茶碗蒸し) translates to ‘teacup steamed egg custard.’ We fill the egg mixture with ingredients such as ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and subtly flavored with dashi, soy sauce, and mirin. It is steamed in a cup and often served as a cold or hot appetizer. With its ivory color and lovely toppings, it is as tasty as it looks.

• The texture: The steamed custard is smooth and silky, while the sweet-savory meat and vegetables lend a contrasting mouthfeel to the dish. And the broth adds a touch of juiciness, making each bite utterly satisfying and surprising.
• The flavor: You can expect a delicate yet complex flavor from a good cup of chawanmushi. There is a balance of sweetness and saltiness from the different components, while the seasonings—dashi, soy sauce, mirin, and sake—contribute to an umami taste, which is key to making a delicious custard.

Ingredients for Chawanmushi

• Eggs
• Dashi (Japanese soup stock) – I highly recommend making dashi from scratch or using a dashi packet (instead of dashi powder) since the broth defines the taste of the dish. Use Vegan Dashi for a vegetarian version.
• Seasonings: Soy sauce, mirin, sake, and salt
• Chicken – I used chicken tenders for the recipe, but it can be chicken thigh or breast. Skip for a vegetarian version.
• Kamaboko fish cake – Skip for a vegetarian version.
• Mushrooms – I used shimeji mushrooms.
• Ginkgo nuts (gin-nan) – Optional.
• Mitsuba or green onion

Vegetarian Substitutions

Instead of using chicken and fish cake, you can use various mushrooms and vegetables. Depending on your choice of ingredients, you may need to blanch or cook certain vegetables beforehand, such as carrots.

How to Make Chawanmushi

1. Prepare the ingredients. Cut chicken, kamaboko fish cakes, and mushrooms (if necessary).
2. Make the custard mixture by combining the eggs, dashi, and condiments.
3. Assemble the ingredients and custard mixture in chawanmushi cups.
4. Steam chawanmushi in a pot, a steamer basket, or the oven for 20 minutes.
5. Serve hot.

Chawanmushi Steamer Setups

Chawanmushi must be cooked with gentle heat, or the custard will develop small bubbles and a rough texture. You can use the following 3 methods to cook chawanmushi:

1. Cook chawanmushi in a pot: I use this method for my recipe. Please read the instructions on the recipe card below. Boil water in a pot large enough to hold the steaming cups. Once boiling, reduce the heat to the lowest setting and gently place the cups in the hot water. Cook covered with the lid slightly ajar to let the hot steam escape. This creates a gentle steaming condition inside the steamer.
2. Steam chawanmushi in a steamer basket: You can use a traditional steamer to make chawanmushi. Do not cover the chawanmushi cups directly. Instead, wrap the steamer lid with a large kitchen towel to prevent condensation from dropping into the egg custard during steaming. Place the steamer cups inside the steamer basket and leave the lid slightly ajar to let the hot steam escape.
3. Steam in the oven: Preheat the oven to 350ºF (180ºC) and fill a roasting pan (or deep baking dish) with 1″ (2.5 cm) boiling water. Cover the steaming cups with the lid or aluminum foil and place them inside the roasting pan.

Cooking Tips

1. The egg-to-dashi ratio is 1 to 2.5. Many professional chefs and home cooks use a ratio of 1 to 3. However, I prefer a slightly more eggy taste in my chawanmushi, so I use 2.5. First, measure the weight of the eggs, and then multiply by 2.5 to determine the amount of dashi needed. For example, 3 eggs (150 g) x 2.5 = 375. So you will need 375 ml of dashi.

2. Strain the egg mixture. Passing the egg mixture through a fine-mesh sieve helps to remove any stringy strands of egg whites, resulting in a smooth and silky custard.

3. Use room-temperature ingredients. Make sure your ingredients are not cold or frozen. The egg mixture will cook fast, and your ingredients may not cook through evenly. Also, spread out the ingredients so the heat can pass through; for example, arrange the chicken in a single layer instead of stacking up.

4. Cook on a gentle heat and keep the lid slightly ajar. When chawanmushi has a porous texture with tiny visible holes, which we call “su” (すが入る), it is considered a failure. These holes in the steamed egg custard are a clear indicator of overcooking or using high heat. Your goal is to make chawanmushi without these holes. You must be careful with cooking time and heat control. Avoid boiling the custard mixture by maintaining the simmering water at 176-194ºF (80-90ºC).

5. Check doneness by inserting a skewer. When you insert a bamboo skewer into the center of the chawanmushi and clear juice comes out, it’s done. If the juice is not clear, cook it longer. You can also tilt the chawanmushi cup to see if it is solidified, but be careful as the cups are extremely hot.

How to Enjoy Chawanmushi

Chawanmushi is typically served hot as an appetizer. Since the custard is very delicate and breaks easily, we eat chawanmushi with a small wooden or lacquer spoon.

Where to Buy Chawanmushi Cups

Chawanmushi is typically served in a special small cup with a lid. You can buy chawanmushi cups at JOC Goods.

Alternatively, you can use heat-resistant ramekins, pretty little small bowls, or mugs to prepare the savory steamed custard. Just make sure they are not too thick as the heat will be hard to penetrate.

Other Delicious Chawanmushi Recipes

There is really nothing like a silky custard with a savory broth topped with delicacies to soothe the hungry stomach while you wait for the main meal to be served. I hope you give this recipe a try because it is easy and practical to make at home. 

• Chawanmushi with Shrimp
• Matsutake Chawanmushi
• Instant Pot Chawanmushi

Chawanmushi (Japanese Savory Steamed Egg Custard)

4.72 from 103 votes

Chawanmushi is a classic Japanese savory egg custard steamed in a cup. The smooth and silky custard is seasoned with dashi stock and filled with pieces of tender chicken, kamaboko fish cake, and mushrooms. Experience authentic Japanese home cooking with this famous appetizer. {Vegetarian adaptable}

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Video

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 chicken tenders (skip for vegetarian)
• ▢ 1 Tbsp sake (for marinating the chicken)
• ▢ 8 slices kamaboko (fish cake) (skip for vegetarian)
• ▢ 1.8 oz shimeji mushrooms (roughly ½ package)
• ▢ 4 sprigs mitsuba (Japanese parsley) (or 1 green onion/scallion)
• ▢ 8 ginkgo nuts (pre-cooked; optional)

For the Custard

• ▢ 3 large eggs (50 g each w/o shell)
• ▢ 1¾ cups dashi (Japanese soup stock) (approximately; calculate the exact amount in the instructions; use Kombu Dashi for vegetarian)
• ▢ 1 tsp mirin
• ▢ 1 tsp soy sauce (use light-colored usukuchi soy sauce, preferably)
• ▢ ½ tsp Diamond Crystal kosher salt

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

Before You Start…

• Each of my chawanmushi cups holds up to 200 ml. Please note that the size of the cups affects the cooking time. Do not choose cups with thick walls as the heat won‘t penetrate them easily. You can use aluminum foil to cover the cups if they don‘t have lids. You can buy chawanmushi cups at JOC Goods.
  

To Prepare the Hot Water Bath

• In a large pot, place the chawanmushi cups (with their lids on) to make sure they fit in the pot. Then, pour enough water to reach halfway up the sides of the cups. Remove the cups and cover the pot with a lid. Bring the water to a boil and turn off the heat. Meanwhile, prepare the ingredients.
  

To Prepare the Ingredients

• Gather all the ingredients.
  
• Cut 2 chicken tenders into ½-inch (1.3 cm) pieces and put them in a tray or bowl. Add 1 Tbsp sake to coat the chicken pieces and set aside for 10 minutes.
  
• Cut your 8 slices kamaboko (fish cake) thinly. Trim off the bottom of 1.8 oz shimeji mushrooms and separate them into small clusters.
  
• Make a knot in each stem of 4 sprigs mitsuba (Japanese parsley) (see photo). If you are using green onion instead, cut it into thin slices.
  

To Make the Custard

• Place a measuring cup or bowl on a kitchen scale and zero the scale. Crack 3 large eggs (50 g each w/o shell) into the cup or bowl and note the weight. Multiply the egg weight by 2.5 to calculate how much dashi to use. The ratio of eggs to dashi is 1 to 2.5. (For example: 150 g eggs x 2.5 = 375 ml dashi.) Now, add your calculated amount of dashi to the eggs. Tip: You may need to adjust the seasonings in the next step proportionate to how much egg you used.
  
• Next, add 1 tsp mirin, 1 tsp soy sauce, and ½ tsp Diamond Crystal kosher salt to the cup with the eggs and dashi. Tip: Use usukuchi soy sauce, if you have it. This light-colored soy sauce keeps the custard from getting dark.
  
• Whisk it all together. Make sure the egg whites and yolks are combined well.
  
• Then, strain the egg mixture through a fine-mesh sieve into another bowl. This helps to get a refined silky texture.
  

To Assemble the Chawanmushi

• Divide equally all the ingredients into the chawanmushi cups: First, add the chicken (in a single layer), followed by the shimeji mushrooms, and finally the 8 ginkgo nuts (optional).
  
• Then, place the more colorful ingredients like kamaboko and mitsuba on top. Gently pour the egg mixture into the cups about 80% full, leaving some of the top ingredients uncovered. You might not use all the egg mixture due to the size of your cups and the amount of ingredients you added. Remove any air bubbles with a spoon or pop them with a skewer. Tip: Air bubbles will create a rough texture once the custard is cooked.
  

To Steam the Chawanmushi

• Bring the water in the pot to a boil again. Once boiling, reduce the heat to the lowest setting. Carefully place the cups with their lids on in the hot water and cover the pot, leaving the lid slightly ajar. Gently cook for 20 minutes on the lowest heat. If you omit the chicken, cook for only 15 minutes (depending on how much custard is in the cups). Tip: Aim for a temperature of 176–194ºF (80–90ºC) for the simmering water. Do not boil the egg mixture or the finished custard will not be smooth.
  
• To check if the Chawanmushi is done, insert a skewer in the center of the steamed custard; if clear liquid comes out, it‘s done. Or, tilt the cup to see if the mixture is runny; it‘s done if the custard is set. Carefully remove the cups from the hot water. I removed the lids first and then the cups themselves using a hot plate gripper (here‘s a similar one).
  

To Serve

• Cover the cups with their lids and serve hot or warm as an appetizer before the main entree. We typically eat the delicate Chawanmushi with a small wooden or lacquer spoon. Try other variations like Chawanmushi with Shrimp and Matsutake Chawanmushi. You can even use a pressure cooker to make Instant Pot Chawanmushi.
  

To Store

• You can keep the leftovers in their cups and store in the refrigerator for up to 2 days. To reheat, steam for 2 minutes.

Nutrition

Calories: 96 kcal · Carbohydrates: 3 g · Protein: 11 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.02 g · Cholesterol: 157 mg · Sodium: 397 mg · Potassium: 195 mg · Fiber: 0.4 g · Sugar: 1 g · Vitamin A: 211 IU · Vitamin C: 0.4 mg · Calcium: 24 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Appetizer

Cuisine: Japanese

Keyword: egg, shrimp

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Editor’s Note: This post was originally published on September 7, 2011. It’s been republished on October 2, 2022, with more content, new images, and a slightly revised recipe.