- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 450 ml
- 1 tbsp
- ¼ tsp
- ½ tsp
- 80 g
Process
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Whisk the 3 eggs in a bowl just until the yolks and whites are combined. Avoid whipping in air; a few streaks are fine and will be strained out.
Add the 450 ml dashi stock, 1 tbsp soy sauce, 0.25 tsp salt, and 0.5 tsp sugar to the eggs and stir gently until dissolved.
Pour the egg mixture through a fine-mesh sieve into a jug, pressing lightly on any foam. Skim off bubbles with a spoon. Let it stand 2 minutes, then skim again.
Divide the 80 g chicken breast cubes, 4 shrimp, and 2 sliced shiitake mushrooms among 4 heatproof cups or ramekins.
Pour the strained egg mixture over the fillings, filling each cup to about 1 cm from the rim.
Cover each cup tightly with foil or a lid. Place them in a wide pot or deep pan and add hot water to come halfway up the sides of the cups.
Bring the water to a gentle simmer over medium heat, then reduce to low so the surface barely trembles. Steam for 12 to 15 minutes, until the custard is just set.
To test, insert a skewer into the center; it should come out clean with no milky liquid. If liquid seeps out, steam 2 more minutes.
Carefully lift the cups out, remove the foil, and top each with 1 mitsuba sprig or spring onion slices. Serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the water hard. A rolling boil makes the custard porous and watery, so keep the water at a bare simmer and cover the cups so steam does not drip in.
- Strain the egg mixture twice if you have time. The sieve removes chalazae and foam, which is what creates a smooth, glassy surface instead of a pitted one.
- Use a 1:3 ratio of egg to dashi by volume. If you prefer a firmer custard, use 1:2.5, but never go below 1:2 or the texture turns rubbery.
- Room-temperature dashi matters. Cold stock can cause the egg mixture to separate before steaming, so let the dashi cool fully before mixing.
Substitutions
- chicken breast→boneless chicken thigh for a juicier bite
- shrimp→cubed firm tofu or 4 small scallops
- shiitake mushrooms→white button mushrooms or 4 ginkgo nuts
- dashi stock→vegetable stock with 1 tsp soy sauce for a vegetarian version
- mitsuba→thinly sliced spring onion or a small cilantro leaf
Storage & reheating
Cool the chawanmushi to room temperature, then cover each cup tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 2 days. Do not freeze; the custard becomes spongy and weeps water when thawed. To reheat, place the covered cups in a steamer over gently simmering water for 5 to 7 minutes, until just warmed through, or microwave in 20-second bursts on medium power. Avoid reheating in a hot oven, which will overcook the eggs.
FAQ
The questions we get asked most
Why did my chawanmushi turn out watery with holes?
The water was boiling too hard or the cups were not covered. Steam should barely tremble around the cups, and a foil or lid keeps condensation from dripping onto the custard. Also strain the egg mixture and skim all foam before steaming.
Can I make chawanmushi ahead of time?
Yes. Steam the custards, cool them completely, then cover and refrigerate for up to 2 days. Reheat by steaming over low heat for 5 to 7 minutes, or microwave in short 20-second bursts. Do not reheat in a hot oven or the eggs will toughen.
What can I use instead of dashi?
Use an equal amount of vegetable stock or a light chicken stock with 1 tsp soy sauce added. Instant dashi powder is also fine; dissolve it in hot water and cool it completely before mixing with the eggs. Avoid strong stocks like beef or mushroom, which overpower the custard.
How do I know when chawanmushi is fully set?
Insert a thin skewer or toothpick into the center. It should come out clean with no milky liquid clinging to it. The surface should be firm but jiggle slightly when you nudge the cup. If liquid seeps out, steam for 2 more minutes and check again.
Can I use a different filling?
Yes. Replace the chicken, shrimp, and shiitake with cubed tofu, scallops, or cooked edamame. Keep the total filling to about 2 tablespoons per cup so the custard still sets evenly. Raw seafood and chicken should be cut small enough to cook through in 12 to 15 minutes.
Why is my custard rubbery?
Too little liquid or too much heat causes rubbery custard. Stick to a 1:3 ratio of egg to dashi by volume and keep the steaming water at a bare simmer. Oversteaming past 15 minutes also firms the eggs, so check at 12 minutes.
Can I steam chawanmushi in a microwave?
It is possible but risky. Use low power in 30-second bursts, checking after each, until just set. The texture will be slightly less smooth than steamed, and the edges may toughen. For best results, use a stovetop steamer.
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