Chawanmushi is a silky Japanese savory steamed egg custard layered with chicken, kamaboko, and mushrooms that tastes restaurant-quality but comes together at home in 20 minutes without special equipment.
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Gather all the ingredients. Note: Cool the dashi stock to room temperature or lukewarm as hot dashi will scramble them.
Crack and weigh 3 large eggs (50 g 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 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.
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 to keep the custard a light color.
Whisk until the egg whites and yolks are fully combined.
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.
Cut 2 chicken tenders into ½-inch (1.3 cm) pieces. Place in a bowl, add 1 Tbsp sake, and marinate for 10 minutes.
Cut 8 slices kamaboko (fish cake) thinly. Trim the roots from 1.8 oz shimeji mushrooms and separate them into small clusters.
Loosely knot each stem of the 4 sprigs mitsuba (Japanese parsley). Alternatively, thinly slice the green onion if using instead.
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.
Layer the chicken on the bottom of each cup, then add the shimeji mushrooms and ginkgo nuts (if using).
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.
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.
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.
Place the lids back on. Serve the chawanmushi hot or warm with a small spoon.
Refrigerate leftovers in their cups for up to 2 days. To reheat, steam for 2 minutes until warmed through.
Refrigerate leftovers in their cups for up to 2 days; reheat by steaming for 2 minutes until warmed through.
chawanmushi cups with lids · large pot with lid · fine-mesh sieve · kitchen scale · hot plate gripper or tongs
Multiply your egg weight by 2.5 to get the dashi amount. For 150 g eggs, use 375 ml dashi (1:2.5 ratio).
Straining through a fine-mesh sieve removes unmixed egg whites and lumps for a silky, smooth custard texture.
Keep water between 176–194°F (80–90°C) and steam for 20 minutes with chicken, or 15 minutes without. Do not let water boil.
Insert a skewer into the center; clear liquid means it's ready. Tilt the cup to confirm the custard is set throughout.
Yes, skip the chicken tenders and kamaboko (fish cake), and use vegetable-based dashi or kombu dashi instead.
