Japanese Egg Custard

What is Chawanmushi?

Chawanmushi (茶碗蒸し) literally means “steamed in a teacup.” It’s a delicate Japanese savory egg custard made with an egg mixture seasoned with soy sauce, mirin, and dashi stock. Unlike sweet custards, this dish is salty and umami-rich, often filled with ingredients like shrimp, chicken, shiitake mushrooms, fish cake, or even ginkgo nuts.

Think of it as Japan’s answer to comfort food — light, warm, and silky-smooth. You’ll find it in Japanese restaurants, but it’s surprisingly easy to make at home with just a few ingredients.

Japanese Egg Custard

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Ingredients Method

Ingredients

  

• 2 large eggs
• 1 ½ cups dashi stock homemade or instant
• ½ tsp soy sauce
• ½ tsp mirin
• Pinch of salt
• Traditional Fillings
• 2 small cooked shrimp
• 2 slices fish cake kamaboko
• 2 shiitake mushrooms sliced
• 2 –3 ginkgo nuts optional, traditional
• Small cubes of chicken thigh
• Blanched spinach or mitsuba for garnish

Method

 

1. Crack the eggs into a bowl and whisk gently — avoid bubbles. In another bowl, combine dashi, soy sauce, mirin, and salt. Strain the eggs through a fine sieve and mix into the seasoned broth. This creates a silky-smooth custard base.
2. Place your fillings (shrimp, fish cake, shiitake mushrooms, chicken) into heatproof ramekins or small cups. Pour in the custard mixture, leaving a little space at the top.
3. Cover each cup with foil or a lid. Steam over low heat for 12–15 minutes until just set. To test, insert a toothpick: clear broth should rise, not raw egg.
4. Top with spinach or mitsuba. Serve warm as a side dish or appetizer.

Tips for the Perfect Steamed Egg Custard

• Low heat is key: If your chawanmushi steams too quickly, it will turn grainy.
• Egg to liquid ratio: A common question is the right chawanmushi egg to water ratio. The classic is 1 egg : 3 parts dashi.
• No dashi? Try a chicken broth variation — still delicious!
• Instant Pot option: You can steam this on the low pressure setting for 2–3 minutes, then quick release.

Variations & Add-Ins

• Without dashi: Use chicken or vegetable broth for a twist.
• Seafood lovers: Add scallops or salmon cubes.
• Vegetarian chawanmushi: Use tofu, shiitake mushrooms, and spinach.
• Japanese home cooking style: Keep it simple with just eggs, dashi, and soy sauce.

With its light texture and savory flavor, this Japanese egg custard recipe is a must-try if you love exploring authentic Japanese recipes at home. Once you master the basics, you’ll want to customize it with your favorite fillings!