Chawanmushi (Japanese Steamed Egg Custard)

Name: Chawanmushi (Japanese Steamed Egg Custard)
Total time: 35 min
Yield: Serves 3 (3 heatproof cups that hold 130–150 ml each)
Ingredients: Egg 2; Chicken tenderloin (sasami) 1 (about 50 g); Kamaboko (Japanese fish cake) 3 slices (5 mm thick); Shiitake mushrooms 1–2; Mitsuba (Japanese parsley) A little (3–4 stems); Dashi granules (Japanese soup stock) 1/2 tsp; Mirin (sweet rice seasoning) 1 tsp; Water About 300 ml + more for steaming; Soy sauce 1/2 tsp + a little; Salt 1/4 tsp; Sake (Japanese rice wine) A little (1/2 tsp); Heatproof cups (teacups, ramekins, etc.) 3; Aluminum foil 3 sheets (to cover the cups); Strainer or tea strainer 1; Bamboo skewer (or a toothpick) 1 stalk

🥗 Lighter 🍵 Not feeling great

Serves 3 (3 heatproof cups that hold 130–150 ml each) · About 35 min
Steamed in a regular deep pot, no steamer needed. Mix egg and dashi 1:3 and set it soft.

① Make the dashi→② Cut the fillings→③ Make the egg mix and strain it→④ Fill the cups→⑤ Steam in a pot

What to buy

Meat, fish & eggs

Egg2Chicken tenderloin (sasami)50 g chicken thigh is OK too1 (about 50 g)Kamaboko (Japanese fish cake)3 slices (5 mm thick)

Vegetables

Shiitake mushrooms1–2Mitsuba (Japanese parsley)You can make it without. It adds smell and green colorA little (3–4 stems)

Seasonings & dry goods

Dashi granules (Japanese soup stock)1/2 tspMirin (sweet rice seasoning)1 tsp

Check what you already have

WaterFor the dashi. For steaming, about 1/3 of the height of the cups in the potAbout 300 ml + more for steamingSoy sauce1/2 tsp + a littleSalt1/4 tspSake (Japanese rice wine)A little (1/2 tsp)Heatproof cups (teacups, ramekins, etc.)Also a deep pot that holds all the cups and closes with a lid3Aluminum foil3 sheets (to cover the cups)Strainer or tea strainer1Bamboo skewer (or a toothpick)1 stalk

Tap an item to check it off (checks clear when you close the page).

How to make it

Make the dashi

About 3 min

Put 1/2 tsp dashi granules in a measuring cup and pour in 3 tbsp hot water to dissolve
Add water to make 300 ml in total
Add 1 tsp mirin, 1/2 tsp soy sauce and 1/4 tsp salt and mix

How to tell it's doneIt is not hot when you touch it (if you add it to the eggs while hot, the eggs will set).

Cut the fillings

About 5 min

Shiitake: Remove the stems and slice thinly
Mitsuba: If using, cut into 3 cm pieces (put on at the end)
Kamaboko: Get 3 slices, 5 mm thick
Chicken tenderloin: Remove the tendon if there is one and cut into small 1 cm cubes. Coat with 1/2 tsp sake and a little soy sauce
After cutting the chicken, wash the cutting board, knife and your hands with soap

How to tell it's doneAll the chicken is cut into small cubes about 1 cm (big pieces may not cook through in the steaming time).

Make the egg mix and strain it

About 3 min

Crack 2 eggs into a bowl. Keep the cooking chopsticks touching the bottom of the bowl and move them side to side to cut through the whites (do not whisk to a foam)
Add the 300 ml dashi from step 1 a little at a time, mixing
Strain it through a strainer or tea strainer into another bowl (or measuring cup)

How to tell it's doneThe egg mix has no lumps of egg white and is smooth and yellow all over.

Be carefulIf you mix it like whisking to a foam, holes easily form on the top and inside when steamed.

Put the fillings and egg mix in the cups

About 3 min

Divide the chicken, shiitake and kamaboko evenly among the 3 cups
Gently pour in the egg mix in equal amounts (about 130 ml each)
If there are bubbles on top, scoop them off with a spoon
Cover the top of each cup tightly with aluminum foil (this stops water drops from falling in while steaming)

How to tell it's doneAll 3 have the same level of egg mix and are covered with foil.

Steam in a pot

High heat → Low heat once boiling, lid slightly openAbout 5 min to boil + low heat 12–15 min

Put the cups in a deep pot and add water up to about 1/3 of the height of the cups (pour it around the cups so no water gets inside them)
Put the lid on the pot and set over high heat
When steam comes out from the gap under the lid, turn to low heat and shift the lid slightly to leave a gap (putting 1 cooking chopstick under it works well)
Steam like this for 12–15 minutes

How to tell it's doneWhen you open the lid, lift it from the far side so the steam doesn't hit your face. Peel back one piece of foil and poke a bamboo skewer into the center: if the liquid that comes out is clear, it's ready. If yellow egg mix comes out, put the foil back and steam 2–3 more minutes at a time.

Be carefulIf the heat stays high, lots of holes (called "su") form on the top and inside, and the texture becomes crumbly. Always turn to low heat once it boils. Check the water level once while steaming so the pot doesn't run dry.

Take out and finish

Heat off1 min

Turn off the heat and take out the cups holding them with a dry cloth or oven mitts. The cups are very hot
Remove the foil. If using mitsuba, put it on now
If you are worried about the chicken, scoop out 1 piece with a spoon and break it open to check it is white inside, not pink. If it's pink, put the foil back and steam 2–3 more minutes

ReadyWhen you gently shake the cup, the whole surface wobbles softly. Eat with a spoon while hot.

📚 Learn more about this dish

🥬 Ingredient guide

Dashi Eggs Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

Holes (su) and crumblyThe heat was too high in step 5. Next time turn to low heat as soon as it boils, and shift the lid slightly.

It doesn't set, runnyIt wasn't steamed long enough, or there was too much egg mix. Put the foil back and steam 2–3 more minutes at a time. Next time stick to 300 ml dashi for 2 eggs.

Water pooled on topWater drops fell in through a gap in the foil. Next time press the foil tightly onto the rim of the cup.

The flavor is weakNext time add a pinch of salt to the dashi. This time, add a few drops of soy sauce when you eat.

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Made by YUU, a teen who loves cooking → About me