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Chawanmushi 茶碗蒸し
4.9 from 84 votes

Chawanmushi 茶碗蒸し

Chawanmushi is a Japanese savory egg custard steamed gently with ingredients like shrimp, shiitake mushrooms, carrot, kamaboko fish cake, gingko nuts, and edamame. This custard blends eggs with dashi stock and seasoning for a silky texture and delicate umami flavor. It’s steamed in cups and garnished optionally with mitsuba or parsley for a fragrant finish.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 141 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 3 egg weigh 50g each, large
  • 1/2 tsp soy sauce 1, usukuchi
  • 1 tsp mirin
  • 375 ml dashi stock *2
  • 1 shiitake mushrooms
  • 3 lices carrot
  • 2 pieces kamaboko fish cake I used Naruto fish cake left over from making Ramen
  • 2 Shrimp
  • mitsuba Option, I did not have one so I used flat leaf parsley instead, to garnish
  • 3 hells edamame
  • 9 gingko nut aka ginnan
  • mitsuba leaf optional, to garnish

Instructions

    Cup of Yum
  1. cut off stem of shiitake mushrooms and cut it into thin slices and slice the carrot about 3mm(0.1inch) and cut out using cookie cutters. *3
  2. slice Naruto fish cakes thinly and set aside
  3. in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.
  4. Pour Dashi stock into the ball small amount at a time and mix with egg gradually.
  5. Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.
  6. divide the mixture into 3 tea cups(or mugs or ramekins)
  7. pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch)  in diameter and bring it to boil over high heat.
  8. Once the water boiled, place tea cups in the pot and turn down to low heat.
  9. wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4
  10. Put lid on and steam about 5-7 minutes.
  11. When the egg mixture nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot and Ginnan
  12. steam farther 5-3minutes.
  13. Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min. 
  14. Garnish with Mitsuba (*5 if you have) and serve

Notes

  • Use usukuchi soy sauce for a lighter color and appropriate saltiness in the custard.
  • Prepare dashi stock from scratch or dissolve 1/4 tsp dashi powder in water for the base liquid.
  • Parboil sliced carrots before shaping with cookie cutters to soften for steaming.
  • Wrap the steaming pot lid with a tea towel or cover cups with foil to avoid water drops on the custard.
  • Mitsuba garnish adds a delicate flavor but is optional; flat-leaf parsley can be used instead.
  • Substitute shrimp with chicken if allergic and adjust toppings so combined quantity is under one-fifth of egg mixture for proper custard texture.

Nutrition Information

Calories 141kcal (7%) Carbohydrates 2g (1%) Protein 16g (32%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 316mg (105%) Sodium 514mg (21%) Potassium 175mg (4%) Fiber 0g (0%) Sugar 1g (2%) Vitamin A 455IU (9%) Calcium 67mg (7%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 141

% Daily Value*

Calories 141kcal 7%
Carbohydrates 2g 1%
Protein 16g 32%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 316mg 105%
Sodium 514mg 21%
Potassium 175mg 4%
Fiber 0g 0%
Sugar 1g 2%
Vitamin A 455IU 9%
Calcium 67mg 7%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.