Chawanmushi (Japanese Steamed Egg Custard)

Chawanmushi (japanese Steamed Egg Custard)

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You will need a bamboo steamer large enough to hold 4 ramekins.


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20 Min
20 Min


  • 4 medium
  • ·
    2 inches of carrot, peeled
  • 3 oz
    chicken breast
  • 1 tsp
  • 1 tsp
    soy sauce
  • 2
    fresh shiitake mushrooms, stalks discared and thinly sliced

  • 3 large
    eggs, beaten
  • 2 c
    dashi stock
  • 1 Tbsp
  • 1 Tbsp
    soy sauce
  • 1/2 tsp
  • 8
    3-inch pieces of chives

How to Make Chawanmushi (Japanese Steamed Egg Custard)


  1. Slice carrot into 1/4 inch slices (cut into flower shape if desired). Bring salted water to a boil, reduce heat and blanch carrots and prawns until prawns just start to turn opaque. Drain and set aside.
  2. Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
  3. Whisk all custard ingredients together in a bowl and strain through a mesh strainer.
  4. Place a bamboo steamer basket over a pan of water and bring to a boil. Reduce heat to low.
  5. 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 toothpick into the center of the egg and if it comes out clean, they are done.
  6. Serve in the ramekins.

Printable Recipe Card

About Chawanmushi (Japanese Steamed Egg Custard)

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Japanese

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