Recipe Chawanmushi

Chawanmushi is a savory Japanese steamed egg custard, often served as an appetizer. It's silky, smooth, and packed with umami flavors, making it a delightful dish for any occasion. Here’s a detailed guide on how to make this exquisite dish, including the ingredients, preparation steps, tips, variations, and nutritional information.


  • Egg Mixture:

    • 4 large eggs
    • 2 cups dashi stock (or substitute with chicken broth)
    • 1 teaspoon soy sauce
    • 1 teaspoon mirin
    • 1/2 teaspoon salt
  • Fillings:

    • 8 small shrimp, peeled and deveined
    • 4 small chicken thigh pieces (bite-sized)
    • 4 shiitake mushrooms, sliced
    • 8 ginkgo nuts (optional)
    • 4 slices of kamaboko (fish cake)
    • 4 mitsuba leaves (Japanese parsley) or substitute with fresh cilantro


  • Chawan (tea cups) or small heatproof bowls
  • Steamer or a pot with a lid and a steaming rack
  • Fine mesh strainer


  1. Prepare the Ingredients:

    • Clean and prepare the shrimp, chicken, and mushrooms.
    • If using ginkgo nuts, boil them for a few minutes until tender.
    • Slice the kamaboko and prepare the mitsuba leaves.
  2. Make the Egg Mixture:

    • In a bowl, beat the eggs gently to avoid creating bubbles.
    • Add the dashi stock, soy sauce, mirin, and salt. Mix until well combined.
    • Strain the mixture through a fine mesh strainer to achieve a smooth custard.
  3. Assemble the Chawanmushi:

    • Place a piece of shrimp, chicken, mushroom, ginkgo nut, and kamaboko slice in each chawan or bowl.
    • Pour the egg mixture over the fillings, leaving a little space at the top to prevent overflow.
  4. Steam the Custard:

    • Preheat the steamer. If using a pot, place a steaming rack inside and add enough water to reach just below the rack. Bring the water to a gentle simmer.
    • Place the cups in the steamer or on the rack in the pot. Cover with a lid, leaving a small gap to allow some steam to escape.
    • Steam for about 10-15 minutes, or until the custard is set. To check, insert a toothpick into the custard; it should come out clean.
  5. Serve:

    • Garnish with mitsuba leaves or cilantro.
    • Serve warm or at room temperature.


  • Gentle Heat: Steam over low heat to prevent the custard from becoming tough or creating bubbles.
  • Straining: Always strain the egg mixture to ensure a silky texture.
  • Variety of Fillings: Feel free to customize the fillings with ingredients like crab meat, spinach, or bamboo shoots.


  • Seafood Chawanmushi: Use a variety of seafood like scallops, crab, or clams.
  • Vegetarian Chawanmushi: Substitute the meat and seafood with tofu, edamame, and other vegetables.
  • Miso Flavored: Add a small amount of miso paste to the egg mixture for a deeper flavor.

Nutritional Information

  • Calories: Approximately 100-150 calories per serving, depending on the fillings used.
  • Protein: High in protein from eggs, chicken, and shrimp.
  • Fat: Low in fat, especially if lean meats and seafood are used.
  • Carbohydrates: Minimal carbs, making it suitable for low-carb diets.


Chawanmushi is a versatile and elegant dish that showcases the delicate flavors of Japanese cuisine. It is relatively simple to make and can be adapted to suit different tastes and dietary preferences. Whether enjoyed as an appetizer or a light main course, chawanmushi offers a delightful culinary experience with its smooth texture and savory taste. Give this recipe a try to bring a touch of Japan to your table!


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