Chawanmushi is Japanese savoury egg custard. Chawan is “tea cup” and mushi means “steam” as I explained in the post Understanding Japanese food term. Chawanmushi literary means steamed in teacups and although it is called custard, this is served as a dish not a dessert in Japan.
Egg mixture flavoured with dashi, soy sauce and mirin steamed with chicken meat, shiitake mushrooms, kamaboko fish cake, ginnan and shrimps. In order to enjoy Umami of dashi, it is important to make chawanmushi with simply a few ingredients, not to use too many.
In Japan because Chawanmushi is often cooked and is a popular Japanese home cooking dish, there are special teapot like shaped Japanese pottery, but like me and those who live outside of Japan, it is not possible to get those special pottery just for Chawanmushi. You can use ramekins or small mugs instead. I did not bring chawanmushi cups from Japan when I moved to Australia, but I brought some tea cups so usually when I make Chawanmushi in Australia, I use real teacups as you can see in the photos.
Also you may think, it is difficult Japanese dish to make, it is very simple and easy to make as most Japanese food are so simple to make. You do not need a bamboo steamer that you often see in Asian cooking scene neither special skill to use that. I don’t even have those steamers, I use a large pot because my tea cups are little bit high, but if you use ramekins, you can even steam Chawanmushi in a frying pan.
If you cautious with a few points, you can make silky soft savoury egg custard in under 20 minutes. Hope you enjoy making Chawanmushi!
Chwanmushi is Japanese savoury egg custard which is very easy to make and packed with Umami and protein. Can be cooked in under 20 minutes!
- 1 cups Dashi stock
- 3 large eggs
- 1 shiitake mushrooms
- 2 pieces of Kamaboko fish cake I used Naruto fish cake left over from making Ramen
- 4 shurimps
- 1/2 tsp usukuchi soy sauce
- 1 tsp mirin
- 1/4 tsp salt
- Mitsuba to garnish Option, I did not have one so I used flat leaf parsley instead
cut off stem of shiitake mushrooms and cut it into thin slices
slice Naruto fish cakes thinly and set aside
in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
divide the mixture into 4 tea cups(or mugs or ramekins)
pour water about 3 cm high in a pot 20cm in diameter and bring it to boil over high heat.
Once the water boiled, place tea cups in the pot and turn down to low heat.
wrap the lid with a tea towel, so that water does not drip over the chawanmushi.
Put lid on and steam about 10 minutes.
When the egg mixture nearly set, top with shrimp, naruto and shiitake mushrooms
steam farther 2-3minutes.
top with Mitsuba leaves and serve.
mitsuba can be found from Asian or Japanese grocery stores but if you can not find it, mitsuba can be replaced with chopped scallions.