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Chawanmushi
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4.67 from 3 votes

Chawanmushi (Japanese Steamed Egg Custard)

Chawanmushi or steamed egg custard (茶碗蒸し) is a popular Japanese dish, one that is mostly ordered as an appetizer at Japanese restaurants.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Japanese Recipes
Cuisine: Egg
Keyword: Chawanmushi
Servings: 4 people
Calories: 93kcal
Author: Bee Yinn Low

Ingredients

  • 4 medium shrimp
  • 4 gingko nuts optional
  • 2 inch (5cm) carrot
  • 3 oz (90g) chicken breast
  • 1 teaspoon sake
  • 1 teaspoon soy sauce
  • 2 fresh shiitake mushrooms thinly sliced, stalks discarded

For the custard:

  • 3 extra large eggs beaten
  • 2 cups water* *: Ratio of eggs to dashi stock/water is 1:3. The measurement of water is for reference only.
  • 1/2 teaspoon dashi-no-moto or equal amount of dashi stock*
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt

Instructions

  • Blanch prawns and set aside. Cut the carrot slices into maple leaf shapes. Blanch in salt water and drain. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
  • Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl. Bring a steamer to boil and then set the heat to very low.
  • Divide the chicken, shiitake, prawns and carrots among four ramekins. Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil. Steam on low heat for 15 minutes. Insert a tooth pick into the egg and if it comes out clear, it's done.

Nutrition

Serving: 4people | Calories: 93kcal | Carbohydrates: 2g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 746mg