Japanese steamed egg, known as chawanmushi, is a delicate and silky Japanese egg custard enjoyed across Japan. Unlike sweet custards, this Japanese steamed egg custard is savory and gently cooked with steam, creating a smooth, tender texture.
If you’re wondering what is chawanmushi, it’s a traditional Japanese savory egg custard flavored with dashi broth and filled with seafood, chicken, and vegetables. While often served in restaurants, it is also a familiar, comforting egg dish enjoyed in everyday Japanese households.
Popular Fillings for Japanese Steamed Egg
This easy chawanmushi recipe can be customized. Common additions include chicken, kamaboko (Japanese fish cake), ginkgo nuts, mitsuba, shrimp, shiitake mushrooms, and edamame.
The custard base remains the same, but families adjust the fillings depending on season and preference, which is one reason this Japanese egg custard continues to be widely loved.
How to Make Chawanmushi
Below is exactly how to make chawanmushi at home.
Ingredients
- Eggs: 2 large
- Water: 1 ¼ cups
- Dashi powder: 2 teaspoons
- Mirin: 1 tablespoon
- Soy sauce: 1 teaspoon
- Salt: ½ teaspoon
- Small shrimp, peeled: 8 pieces
- Shiitake mushrooms, sliced: 2 caps
- Edamame: 2 tablespoons
- Aluminum foil: as needed
Instructions
- In a bowl, whisk together eggs, water, dashi powder, mirin, soy sauce, and salt until fully combined. Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Divide sliced shiitake mushrooms, shrimp, and edamame among heatproof bowls, reserving a few shrimp and edamame for topping.
- Gently pour the strained egg mixture over the fillings. Remove any surface bubbles with a spoon and cover each bowl tightly with aluminum foil.
- Place the bowls in a pot and add water until it reaches halfway up the sides. Cover the pot and bring to a boil over high heat.
- Reduce heat to medium-low and steam for 5 minutes. Turn off the heat, uncover briefly to add the reserved toppings, then cover again and simmer for 3 more minutes.
- Turn off the heat and let rest, covered, for 5 minutes before serving.
Ingredients
Method
- In a bowl, whisk together eggs, water, dashi powder, mirin, soy sauce, and salt until fully combined. Strain the mixture through a fine mesh strainer to ensure a smooth texture.
- Divide sliced shiitake mushrooms, shrimp, and edamame among heatproof bowls, reserving a few shrimp and edamame for topping.
- Gently pour the strained egg mixture over the fillings. Remove any surface bubbles with a spoon and cover each bowl tightly with aluminum foil.
- Place the bowls in a pot and add water until it reaches halfway up the sides. Cover the pot and bring to a boil over high heat.
- Reduce heat to medium-low and steam for 5 minutes. Turn off the heat, uncover briefly to add the reserved toppings, then cover again and simmer for 3 more minutes.
- Turn off the heat and let rest, covered, for 5 minutes before serving.
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