Contents
Chawanmushi is a traditional Japanese steamed egg custard known for its silky texture and subtle umami flavors. Made by gently steaming a mixture of eggs and dashi broth with ingredients like shrimp, chicken, and mushrooms, it offers a comforting and elegant taste experience. Often served in small cups and eaten with a spoon, this delicate dish is a beloved part of Japanese home cooking and fine dining alike. Whether you’re a foodie exploring Japanese cuisine or simply looking for a warm, soothing dish, chawanmushi is a must-try.
Ingredients
- 2 large eggs
- 1½ cups dashi broth store-bought or homemade
- 1 tsp soy sauce
- ½ tsp mirin
- Pinch of salt
- 3-4 small raw shrimp, peeled and deveined
- 3-4 small chicken pieces cooked or raw
- 4-5 shiitake or enoki mushrooms, sliced
- 2 slices kamaboko (fish cake), cut into small pieces
- 4-5 ginkgo nuts optional
- Small carrot slices or spinach for garnish
- Fresh mitsuba or parsley for garnish optional
Instructions
- Prepare the dashi broth if making from scratch by simmering kombu and bonito flakes, then strain. Otherwise, use store-bought dashi.
- In a bowl, gently whisk the eggs until combined. Avoid creating too many bubbles.
- Add soy sauce, mirin, and salt to the dashi broth, then slowly mix this into the eggs.
- Strain the egg mixture through a fine sieve to ensure smoothness.
- In small heatproof cups or ramekins, place shrimp, chicken, mushrooms, kamaboko, ginkgo nuts, and carrot or spinach slices.
- Carefully pour the egg mixture over the ingredients in each cup, filling about 3/4 full.
- Place the cups in a steamer or a pot with a steaming rack. Cover with a lid and steam gently over low heat for 12–15 minutes, until the custard is set but still jiggles softly like tofu.
- Remove from heat, garnish with fresh mitsuba or parsley if desired, and serve warm with a spoon.
Notes
Chawanmushi: Japan’s silky-smooth secret you didn’t know you needed 🍵✨
Let’s talk about a dish you might not find on the menu at your local Japanese spot — but absolutely should. It’s called chawanmushi, and at first glance, it might look simple. But don’t let that fool you. This humble-looking cup of steamed egg custard carries centuries of tradition, layers of flavor, and a texture so smooth it almost disappears in your mouth.
So… what exactly is chawanmushi? 🤔
The name gives away quite a bit. In Japanese, chawan means “teacup” and mushi means “steamed,” which is exactly what this dish is: steamed in a teacup. But it’s not dessert. It’s a savory egg custard, which might sound odd if you’re used to eggs being scrambled, fried, or turned into omelets. Here, the eggs are whisked with a delicate broth — typically dashi, the backbone of Japanese cooking — and flavored with just a touch of soy sauce, mirin, and salt. The mixture is then poured over little bites of chicken, shrimp, mushrooms, and other ingredients hiding at the bottom of a small cup. After a gentle steam, what you get is something that looks like pudding but tastes like the essence of comfort food. 🍲What’s inside this magical cup? 🎁
Honestly, it depends. Chawanmushi is one of those dishes that’s easy to personalize, but there are a few classics that often show up:- Shrimp – often added raw so it cooks just right during steaming
- Chicken – small, tender chunks for a bit of bite
- Shiitake or enoki mushrooms – earthy, deep, and very Japanese
- Kamaboko (fish cake) – slightly chewy and often pink, adding texture and color
- Ginkgo nuts – a traditional touch with a hint of bitterness
- Carrot slices or spinach – for some brightness and balance
Where you’ll see it 🇯🇵
You’ll often spot chawanmushi in kaiseki, the Japanese version of a multi-course fine dining experience. But it also has a strong presence in home cooking, especially in winter or during holidays. It's one of those "Mom-made-this-when-I-was-sick" kind of meals in Japan. And while it’s not exactly street food, it’s absolutely part of the Japanese comfort food family. Also — important detail — it’s one of the few Japanese dishes eaten with a spoon, not chopsticks. That’s how soft it is. 🥄Why it’s worth trying (at least once) 🌟
Chawanmushi isn’t loud. It won’t hit you with bold spice or rich creaminess. What it does instead is whisper. It’s soft, warm, deeply savory, and quietly satisfying. It’s the kind of dish that’s best enjoyed slowly, maybe even with your eyes closed for a second. So if you’re looking to explore Japanese food beyond ramen and sushi, this is a great place to start. It’s not flashy, but it’s unforgettable.
