Chawanmushi (Japanese Savory Steamed Egg Custard)

Method14 steps · about 50 min

1. 1

   Step 1: Gather all the ingredients.

   
2. 2

   Step 2: Crack and weigh 3 large eggs (50 g each w/o shell) in a measuring cup or bowl on a kitchen scale. Multiply the egg weight by 2.5 to determine the amount of dashi (About 375 ml) needed, then add it directly to the eggs. Nami's Tip: For example, 150 g eggs x 2.5 = 375 ml dashi (egg-to-dashi ratio of 1:2.5). To measure the dashi, tare the scale and pour the stock directly into the eggs. I like to weigh and mix everything in a glass measuring cup for easy pouring later.

   Uses 3 large eggs (about 150 g without shells) · About 375 ml dashi, adjusted to 2.5 times the egg weight

   
3. 3

   Step 3: Add 1 tsp mirin, 1 tsp soy sauce, and ½ tsp Diamond Crystal kosher salt to the egg mixture. Nami's Tip: These measurements are based on an egg weight of 150 g—adjust the seasoning to match your egg weight. If available, use usukuchi soy sauce (1 tsp) to keep the custard a light color.

   Uses Egg and dashi mixture · 1 tsp mirin · 1 tsp usukuchi soy sauce (or regular soy sauce) · ½ tsp Diamond Crystal kosher salt

   
4. 4

   Step 4: Whisk until the egg whites and yolks are fully combined.

   Uses Seasoned egg-dashi mixture

   
5. 5

   Step 5: Strain the egg mixture through a fine-mesh sieve into another bowl. Nami's Tip: Straining removes any unmixed egg whites or lumps for a silky, smooth custard.

   Uses Whisked custard mixture

   
6. 6

   Step 6: Cut 2 chicken tenders into ½-inch (1.3 cm) pieces. Place in a bowl, add 1 Tbsp sake, and marinate for 10 minutes.

   Uses 2 chicken tenders · 1 Tbsp sake (for marinating the chicken)

   
7. 7

   Step 7: Cut 8 slices kamaboko (fish cake) thinly. Trim the roots from 1.8 oz shimeji (brown beech) mushrooms and separate them into small clusters.

   Uses 8 slices kamaboko (fish cake) (thin slices; skip for vegetarian) · 1.8 oz shimeji (brown beech) mushrooms (roughly ½ package)

   
8. 8

   Step 8: Loosely knot each stem of the 4 sprigs mitsuba (Japanese parsley). Alternatively, thinly slice the green onion if using instead.

   Uses 4 sprigs mitsuba (Japanese parsley) (or 1 green onion/scallion)

   
9. 9

   Step 9: Place the chawanmushi cups in a large pot and add enough water to reach halfway up the sides. Remove the cups, cover the pot, and bring to a boil. Turn off the heat.

   Uses Water for the hot-water bath, as needed

   
10. 10

    Step 10: Layer the chicken on the bottom of each cup, then add the shimeji mushrooms and ginkgo nuts (if using).

    Uses Sake-marinated chicken pieces · Trimmed shimeji clusters · 8 pre-cooked ginkgo nuts (optional)

    
11. 11

    Step 11: Arrange kamaboko and mitsuba (or green onion) on top. Pour the egg mixture until each cup is 80% full, leaving the top ingredients partly visible. Skim any air bubbles from the surface with a spoon or skewer. Nami's Tip: Air bubbles create a rough texture on the finished custard.

    Uses Chicken-and-mushroom-filled cups · Sliced kamaboko · Prepared mitsuba or sliced green onion · Strained custard mixture

    
12. 12

    Step 12: Bring the pot of water back to a boil, then reduce to the lowest heat. Keep the water between 176–194ºF (80–90ºC) throughout steaming. Carefully lower the cups into the water, cover with their lids, and set the pot lid slightly ajar. Steam for 20 minutes, or 15 minutes if you omitted the chicken. Nami's Tip: Monitor closely—cup sizes and thickness affect cook time. Do not let the water boil, or the custard will turn rough and pitted instead of silky smooth.

    Uses Prepared hot-water bath · Filled custard cups

    
13. 13

    Step 13: Test doneness by inserting a skewer into the center: clear liquid means it's ready. Tilt to confirm the custard is set throughout, then carefully lift the cups from the water. Nami's Tip: I removed the lids first and lifted out the cups with a hot plate gripper.

    Uses Steamed custard cups

    
14. 14

    Step 14: Place the lids back on. Serve the chawanmushi hot or warm with a small spoon.

    Uses Checked cooked chawanmushi