Chawanmushi – delicate steamed egg custard Recipe
Chawanmushi is a savory “custard” made from eggs and broth, steamed in small cups. In Japan it is often served as an appetizer in sushi restaurants or for festive dinners at home. The texture is silky like flan, but the taste is savory – full of umami from dashi broth, mushrooms, and soy sauce.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- egg - 3 piece
- dashi broth - 450 ml
- soy sauce - 15 ml
- mirin - 10 ml
- salt - 1 g
- chicken breast - 80 g
- button mushrooms - 60 g
- green peas - 30 g
- chives - 5 g
Main Ingredient:
egg
Preparation
- Cut the chicken breast into very small pieces, about 1 cm. Clean the mushrooms and slice them thinly.
- Pour the dashi broth into a small pot, add the soy sauce, mirin, and salt. Heat until lukewarm without bringing to a boil, then set aside to cool slightly.
- In a separate bowl, gently beat the eggs with a fork or chopsticks, trying not to incorporate too much air.
- Slowly pour the lukewarm broth into the eggs, stirring gently all the time until the mixture is uniform.
- Strain the egg-and-broth mixture through a fine sieve into a jug or bowl with a spout to remove foam and egg white lumps – this will make the custard smooth.
- Prepare 4 small oven-safe bowls or cups. Place a few pieces of chicken, a few mushroom slices, and a few peas on the bottom of each.
- Pour the strained egg mixture into the bowls, leaving about 1 cm of space from the rim, as the custard will rise slightly.
- Cover each bowl with aluminum foil or a small plate so that steam does not drip inside.
- Place the bowls in a pot with a thick bottom, into which you have poured about 2–3 cm of hot water. Cover the pot with a lid, bring the water to a gentle boil, then reduce the heat to the lowest setting so the water only gently simmers.
- Steam for 15–20 minutes. The custard is ready when, after gently shaking the bowl, the center wobbles slightly like jelly but is not liquid. Sprinkle with chopped chives and serve warm.
Storage
In fridge:
2 days
Freezing:
No
Chawanmushi przechowuj w lodówce w tych samych miseczkach, w których był gotowany, przykryty folią. Podgrzewaj delikatnie na parze lub w mikrofalówce na niskiej mocy, aby nie ściąć ponownie jajek.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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