Chawanmushi (茶碗蒸し) is a savory egg custard dish which served as an appetizer in Japanese restaurants. It literary means ‘steamed in a tea bowl/cup’. Chawan in Japanese means tea bowl or bowl, and -Mushi means steamed.
Typically Chawanmushi includes ginkgo nuts, shiitake mushrooms, kamaboko fish cake and filled with an egg mixture that is flavored with dashi, soy sauce, and mirin.
I often put shrimp in Chawanmushi as 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!
I hope you will enjoy making this Chawanmushi with shrimp recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- 2 dried shiitake mushrooms
- 3 Tbsp water
- ½ cup dashi (120 ml)
- ½ boneless skinless chicken thighs
- 4 shrimp (peeled and deveined)
- 1 Tbsp sake (for chicken and shrimp)
- 1 large egg
- 4 ginkgo nuts (pre-cooked) (optional)
- ½ pkg shimeji mushrooms
- 4 slices Kamaboko (fish cake)
- 4 Mitsuba (Japanese parsley) (or scallion/green onion)
- 2 pieces Uni (sea urchin)
- 2 Tbsp Ikura (salmon roe)
Gather all the ingredients. You can add any seasonal ingredients.
- In a small bowl, put 2 dried shiitake and 3 Tbsp water and rehydrate for 15 minutes. When shiitake becomes soft, squeeze water out and slice them thinly. Tip: This liquid is Shiitake Dashi. If you want to use this Shiitake Dashi as a part of your dashi in this recipe, remove 2 Tbsp from ½ cup dashi, and replace with 2 Tbsp Shiitake Dashi.
Cut chicken into small cubes so that they will be cooked fast. Marinate the chicken and shrimp in sake for 15 minutes (sake will get rid of unwanted smell).
- Whisk the egg in a medium bowl. Add seasonings and ½ cup dashi. Mix well.
- Then strain the mixture through a sieve into another bowl.
In a large pot, bring water to boil. The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.
- 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 at the top).
- Gently pour the egg mixture into the cups to avoid creating bubbles. Instead of covering the ingredients completely with egg, leave some ingredients exposed so chawanmushi will look nice. Put the chawanmushi lid on (or tightly cover with aluminum foil).
- Gently place the chawanmushi cups inside the hot water (it should NOT be “boiling”) and cover the pot with the 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.
- Serve warm with uni and ikura on the side (optional). Place them on top right before you eat.
Soy Sauce: Use Usukuchi Soy Sauce (light color soy sauce) so the egg mixture will not become too dark.
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.
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 ~
Beautiful Nami!! And i love those gorgeous bowls!
I love chawanmushi and even more with shrimp! Just gorgeous…
I am going to try and make this, I love those cups! I just picked up some kamaboko the other day!
Looking forward to seeing your Taiwanese food photo journal and reading your blog sitters posts! Have a wonderful time!
Have a safe trip Nami, and a wonderful time in Taiwan! Thank you for this recipe, it looks beautiful! Kisses!
I have learned so much from your blog, Nami! This looks lovely! Have a wonderful trip visiting with family, and Happy Holidays!
Wow, this looks appetizing! The colors are just gorgeous.
What a beautiful dish Nami, love the colors! Have a very nice holiday 🙂
This looks so inviting and delicious. Have never had these dishes before but your photographs make them so tempting!
It is like a work of art in a little bowl. Gorgeous.
Oh I like the addition of Uni and Ikura with this! Looks like another gourmet meal Nami!
Beautiful dish. Have a safe trip.
I always learn with you, Japanese food has something else, not only ingredientes, I feel like I’m “eating” tradition, all the food has that, tradition.
By the way, I love your cups…!!!
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.
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 .
I have yet to make this…as soon as I can find the ingredients! No Jap supermarkets here….:(
Looking forward to hearing of your food adventures in Taiwan!! Have a great holiday!
This looks delicious! I love your photos too, Nami!
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
this looks wonderful lovely soup
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!
I’ve always wanted to try chawanmushi. Thanks so much for the recipe 🙂 will def give it a go
Lovely recipe! one of my favourite!
Enjoy your time in taiwan xoxo
That is SO pretty! Have a GREAT time in Taiwan and I look forward to your guest posters and seeing what you post on Facebook!
Every shot of this dish is a sample of perfection! I never had tried something like this but since its shrimp, I would love this easily.
Beautiful Chawanmushi , look better than outside shop..Have a nice vacation Nami !
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! 🙂
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 🙁
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!
Yum! You know it is the funniest thing. For years I didn’t like chawanmushi and then I revisited it this past year and now I love it! I know that sounds odd! Have fun with your in laws! 🙂
have fun in Taiwan!
Have a wonderful holiday Nami! You totally deserve it… I am sure you would have some amazing guest bloggers while you are away so will look out for some interesting recipes 🙂
Wishing you fun and safe travels and looking forward to your pictures and stories.
I loooooove chawan mushi
Nami, another stunning dish from you! Enjoy your holiday with your family. Be safe and see you soon.
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.
mouthwatering Nami… one day I ll get to cook that, hopefully.
Have a save journey and enjoy yourself. =)
Just looks amazing! I would love to try chawanmushi.
Have fun!! This dish looks amazing, love the little cups!!
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! 🙂
This dish looks so mouthwatering, Nami. Everything looks very well put together, and colorful 🙂
I am so astounded with your dishes and photography. Simply amazing 🙂
What a beautiful egg custard. A treat in every mouthful.
Enjoy your trip, Nami!!! I’ll miss you, but looking forward to your guest posters 🙂
OH MY GAWSSHHHH GORGEOUS!!! Your photos are so beautiful, Nami!
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. =)
Gorgeous, Nami!! This looks absolutely fantastic. Hope you have a nice trip and I look forward to seeing some fellow bloggers’ holiday recipes! 🙂 x
This is beyond adorable and looks amazing. Have a great trip and I can’t wait to see the pics you will share and food finds!
This is absolutely stunning!
Have a wonderful vacation Nami and I look forward to seeing your photos and you of course when you get back. Cheers!
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!
These look wonderful, Nami! Such a delicate dish that’s put together like an art. Have a great trip to Taiwan. Can’t wait till hear all about it.
Beautiful!!!!!
Wonderful dish and lovely flavors….
Love the table-wear
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!
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.
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!
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!
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.
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 🙂
It’s silky solid texture just like cream caramel or custard, but savory version. It’s very light yet flavorful to start a meal. 🙂
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!
Hello Vicki, thank you for noticing my mistake and I just updated. 🙂
Have a wonderful holiday nami, cant wait to see the food of Taiwan and the guest post
茶碗蒸し、、美味しそ〜〜〜
実は茶碗蒸し、一度も作った事が無いんです
とってもまろやかな味の茶碗むしだけど、、
なんか難しそうで・・・
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!
This sounds delicious and the dishes make it look soooo tempting. I just love the little pots with lids!
Everything looks and sounds so delicious!
Nami, this dish is so unique to me..and very colorful and pretty! Nicely done, as always!!! Can’t wait until Friday!!!xoxo
I have never made chawan mushi but have eaten it several times. Might have to try making it in some ramekins and trying out on little one
Nami, as alway, the dish sounds delicious and your pictures are wonderful!
Oh I love how colorful everything is!
What a beautiful recipe!!! looks delicious…
Beautiful present, I am sure will try out this dish.
Nami have a lovely holiday will follow your facebook.
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.
love the ramkins.. the photography makes me want one now~~
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
This post is absolutely fetish-worthy and I’ve been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know
This reminds me of a steamed egg custard my mom makes, except yours has so much more flavorings. Have fun in Taiwan, can’t wait to see photos!
Your chawan mushi is chocked full of goodies. I like shrimp in mine too. Enjoy your vacation and eat lots of goodies. Looking forward to your pictures. 🙂
Hi Ln Ann! Mitsuba looks like parsley and cilantro, you are right. But taste is more like celery… strange huh? This link might be helpful: http://en.wikipedia.org/wiki/Cryptotaenia
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! 🙂
wow what a great, fresh and easy recipe
chawanmushi is one of my favourite japanese dishes! growing up, we had a similar chinese version called steamed egg! same concept, really yummy!
You know what I like the most about this dish? The bowls!! They’re adorable! Hope you’re having a good time in Taiwan 🙂
This looks stunning!! I am so glad you made the PB Cookies (sorry, I am a little behind).
I hope you have a great time visiting your family in Taiwan. Looking forward to the pictures on FB!
Just mouthwatering…looks so easy to prepare & delicious!
Ooh i am drooling at all this lovely eye food.
I love this recipe, Nami! This sounds very yummy!
Oh I’ve always wanted to try this, but I never really knew what it was. Now that I do…I want it even more!! It’s beautiful. I’ll have to put this on the list for the new year. Hope you enjoy your time with family!
Happy holidays!
Lots of yummy love,
Alex aka Ma What’s for Dinner
http://www.mawhats4dinner.com
I really love your photos! I also love the idea of putting uni and salmon roe on the chawanmushi…never had it that way before and it seems so indulgent!
I’ve always wanted to try out a little steamed egg custard thing like this. To do that with Japanese flavors seems like such a great ideas! I also love the little porcellain cups with the lids.
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!)
~Susan
Ah, the colors in this post! It’s spring time in a plate, oops, in a cup 🙂
Hi Nami
If i will like to have 20 servings of chawamushi, how should i increase the ingredients?
Thanks.
Cheers
EG
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!
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. 🙂
Hi Nami, What do you often serve chawanmushi with? Is it considered a side dish? It seems ambiguous! Is it too much to serve it with rice and soup or rice and a simple broiled fish? Or is this a sort of breakfast by itself? Thank you so much!
Hi Nana! Typical chanwanmushi cups are the one you see in my pictures – small, like Japanese tea cup size. We serve it as an appetizer or side dish. Not a main dish, typically. BUT every home cook can make their own way. You can use a big bowl to make chawanmushi and treat it like a main dish. However, you can take so much of the egg mixture, so unless you are a huge fan of egg custard food, I think it’s best served as a side dish. As this is more traditional dish, a broiled fish would be great for a main meal. 🙂