Chawanmushi with Shrimp 海老の茶碗蒸し

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  • Chawanmushi with Shrimp in cups.

    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.

    Chawanmushi with Shrimp in cups.

    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.

    Chawanmushi with Shrimp with uni and ikura on a spoon.

    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!

    Chawanmushi with Shrimp in cups and ikura and uni on a side.

    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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    Chawanmushi with Shrimp 海老の茶碗蒸し | Easy Japanese Recipes at
    Chawanmushi with Shrimp
    Prep Time
    20 mins
    Cook Time
    30 mins
    Total Time
    50 mins
    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.
    Course: Main Course, Side Dish
    Cuisine: Japanese
    Keyword: Egg Custard, Steamed Egg
    Servings: 2
    Author: Nami
    • ½ tsp mirin
    • ½ tsp soy sauce (Preferably use Usukuchi Soy Sauce - See Notes)
    • ¼ tsp salt (kosher or sea salt; use half if using table salt)
    Toppings (optional):
    1. Gather all the ingredients. You can add any seasonal ingredients.

      Chawanmushi with Shrimp Ingredients
    2. 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.
      Chawanmushi with Shrimp 1
    3. 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).

    4. Whisk the egg in a medium bowl. Add seasonings and ½ cup dashi. Mix well.
      Chawanmushi with Shrimp 2
    5. Then strain the mixture through a sieve into another bowl.
      Chawanmushi with Shrimp 3
    6. 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.

    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 at the top).
      Chawanmushi with Shrimp 4
    8. 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).
      Chawanmushi with Shrimp 5
    9. 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.
      Chawanmushi with Shrimp 6
    10. Serve warm with uni and ikura on the side (optional). Place them on top right before you eat.
    Recipe Notes

    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.


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