Chawanmushi Recipe

Japanese Steamed Egg Custard Recipe

Chawanmushi is a kind of Japanese steamed egg custard that is normally serve as an appetizer during a meal. The word Chawanmushi, literally means 'tea cup & steam". This chawanmushi recipe is made from an egg mixture flavored with soy sauce, dashi, and mirin. Additional ingredients such as chicken meat, prawn, shiitake mushrooms and kamaboko(fish cake) are added as the filling. For more variety, add in your favorite ingredients as the filling such as lily root, ginkgo nuts and other vegetables. For convenient, use a microwave oven when preparing this dish.

Ingredients 1 :
(for the egg custard)

  • 4 medium size eggs
  • 2 cups dashi soup or light chicken stock
  • ½ tablespoon light soy sauce
  • ¼ teaspoon salt or to taste
  • 2 teaspoon mirin sauce
  • 1 tablespoon of Chinese parsley (optional, for garnishing)

Ingredients 2 :
(filling ingredients)

  • ½ cup chicken breast fillet, cut into thin slice or cube
  • 4 pieces mushroom, cut into slices
  • ¼ cup fish cake, cut at angle
  • ¼ cup prawns, remove shells and veins (optional)

Cooking Instructions :

  1. In a bowl, add in eggs, dashi soup, light soy sauce, salt and mirin sauce. Mix well and beat lightly. Strain the mixture through a fine sieve to remove air bubbles.
  2. Prepare 4 bowls or cups (about 4" diameter) and put in the filling ingredients, distributing equally among the four bowl.
  3. Pour the eggs mixture in step one into the bowl and remove excess bubbles from the surface of the mixture using a spoon to scoop it out.
  4. Cover the cups or bowl with food wrap or aluminum foil.
  5. Steam the cups over high heat for about 15 minutes. Use a toothpick or bamboo stick to test for doneness. The stick should come out clean if cooked.
  6. An easier and faster way to cook chawanmmushi is to use a microwave oven. If using microwave oven to cook the chawanmushi, prick a hole in the center of the cover and microwave two bowls at a time on medium power for 8 - 9 minutes. Let it stand for about 5 minutes.
  7. When chawanmushi is cooked, garnish it with chopped parsley and serve while still hot or if your prefer eating it cold keep, in a fridge first before serving.

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