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Steamed Chawanmushi Recipe
A Japanese staple, chawanmushi is a classic. Served as an appetiser in most, if not all, Japanese or sushi restaurants, it is highly customisable but is most commonly served with fish cakes, shiitake mushrooms, shrimp, or chicken. Quick and easy to make at home, this chawanmushi recipe is silky, soft and packed with umami.
Meal: Lunch, Dinner
Cuisine: Japanese
Preparation time:
Cooking time:
Total time:
Yield: 3 servings
Ingredients
- 3 large eggs
- ½ tsp usukuchi soy sauce
- 1 tsp mirin
- 375ml Dashi stock
- 1 shiitake mushroom, thinly sliced
- 2 pieces Kamaboko fish cake, thinly sliced
- 2 shrimps
- 9 Ginnan
Equipment
- 1 large bowl
- 1 pair of chopsticks
- 1 strainer
- 3 teacups, mugs, or ramekins
- 1 steamer
- 1 tea towel
![Chawanmushi Recipe](https://images.deliveryhero.io/image/foodpanda/recipes/chawanmushi-recipe-2.jpg")
Directions
- In a large bowl, crack the eggs and add in the usukuchi soy sauce and mirin.
- Using the chopsticks, gently and carefully whisk the eggs.
- Gradually add the Dashi stock into the eggs, mixing it slowly with the chopsticks.
- Strain the egg mixture with the strainer.
- Divide the egg mixture equally into 3 teacups.
- In the steamer, add water and bring it to a boil.
- Place the teacups in the pot and turn down the heat to low.
- Wrap the lid with the tea towel and cover the steamer.
- Steam for 5 minutes.
- Once the egg mixture is almost set, garnish with the shiitake mushrooms, Kamaboko fish cake, shrimps and Ginnan to preference.
- Steam for 5 minutes and turn off the heat, leaving the chawanmushi in the steamer for another 5 minutes.
- Serve immediately.
Top it off
On top of the many toppings that you can add to this chawanmushi recipe, you can also add a finishing touch and garnish it with sea urchin and salmon roe. A very simple dish, but elegant and full of different flavours.