Chawanmushi (Japanese Savoury Egg Custard)
A silky, wobbly custard of egg and dashi, steamed in small cups with hidden treasures of shrimp, chicken, shiitake and ginkgo nuts. Delicate, warm and comforting.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the custard
Gently beat the eggs without creating bubbles. Whisk in the cool stock, light soy sauce, and salt, then strain through a fine sieve for a perfectly smooth custard.
- 3 eggs
- 450 ml stock
- 1 tsp light soy sauce
- 1 tsp
- ¼ tsp salt
✅ Done when: mixture is smooth and foam-free after straining
Fill the cups
Divide the shrimp, chicken, shiitake mushrooms, ginkgo nuts and between 4 heatproof cups (about 200 ml each). Pour the custard over the top and pop any surface bubbles with a toothpick.
- 4 shrimp
- 80 g chicken
- 2 shiitake mushrooms
- 8 ginkgo nuts
- 4 slices
- all custard from step 1
✅ Done when: surface is level and bubble-free
Steam gently
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Serve
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Make the custard
Gently beat the eggs without creating bubbles. Whisk in the cool stock, light soy sauce, and salt, then strain through a fine sieve for a perfectly smooth custard.
- 3 eggs
- 450 ml stock
- 1 tsp light soy sauce
- 1 tsp
- ¼ tsp salt
✅ Done when: mixture is smooth and foam-free after straining
Fill the cups
Divide the shrimp, chicken, shiitake mushrooms, ginkgo nuts and between 4 heatproof cups (about 200 ml each). Pour the custard over the top and pop any surface bubbles with a toothpick.
- 4 shrimp
- 80 g chicken
- 2 shiitake mushrooms
- 8 ginkgo nuts
- 4 slices
- all custard from step 1
✅ Done when: surface is level and bubble-free
Steam gently
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chawanmushi means 'steamed in a tea bowl'. It's thought to have developed in Nagasaki, where Chinese and European influences met during the Edo period.
Today it's served as part of formal kaiseki meals, at sushi restaurants and in home cooking, and is especially loved in winter.
⭐ Why It's Famous
Its silky, melt-in-the-mouth texture is one of the most delicate in Japanese cooking.
💡 Fun Fact
Chawanmushi is one of the few Japanese dishes traditionally eaten with a spoon.
Nagasaki and all of Japan
32.75°N, 129.88°E
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