Chawanmushi is a dish that embodies the essence of Japan, featuring the perfect harmony of eggs and dashi broth. Its silky texture and delicate flavor are irresistibly delicious.
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What is Chawanmushi?
Chawanmushi is a steamed dish made by combining beaten eggs and dashi broth in a cup (or bowl) and adding various ingredients. "Chawan" means Japanese cup or bowl, and "mushi" stands for steaming. Just by its name, it might sound like it refers to all steamed dishes using a Japanese vessel, but "chawanmushi" specifically refers to this dish made with eggs and dashi.
This is one of the traditional Japanese steamed dishes and is also a popular side dish in sushi restaurants in Japan. While it may resemble custard in appearance, it is not sweet at all and is not considered a dessert. You can experience the essence of Japan through its savory and delicate flavor.
By the way, eggs and dashi are a harmonious combination used in various Japanese dishes such as "Tamagoyaki" (Japanese rolled omelet), "Kakitamajiru" (Japanese egg drop soup), and "Tamago-Toji Udon" (udon noodles with egg drop soup). If you enjoyed this dish, I encourage you to try as well.
Typical ingredients
You can enjoy adding various ingredients to this dish. Typical ingredients include chicken, small shrimp, small scallops, shiitake mushrooms, mitsuba leaves (Japanese parsley), ginkgo nuts, and kamaboko (fish cake). It is also common to incorporate seasonal ingredients.
While you can use any ingredients you like, it is recommended to keep the total amount of ingredients to about ¼ to ⅕ of the combined quantity of eggs and dashi, as this dish is primarily appreciated for the harmonious combination of eggs and dashi.
As a precaution, avoid adding maitake mushrooms. They contain enzymes that can break down egg protein, preventing the dish from setting properly.
Steaming method and alternatives
When making chawanmushi, it is common to use a steamer. By steaming it slowly, you can achieve a silky texture. If you don't have a steamer, you can make this dish in a pot or pan by adding water about halfway up the height of the cup of chawanmushi and covering it, similar to using a steamer.
While you can make it in a microwave, it is not recommended because it tends to heat unevenly.
Chawanmushi cups
This dish is typically served in a specially designed cup known as a 'Chawanmushi Cup,' which resembles a handle-less mug. While you can prepare this dish in any container, if you want to be particular about the serving vessel, consider purchasing one. However, this is optional and doesn't affect the outcome of the dish, so it's fine not to have one.
📋Step-by-step recipe
Ingredients
- 1 oz boneless, skinless chicken thigh
- 4 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 6 mitsuba (Japanese parsley)
- 2 medium-sized eggs
Seasonings:
- 1 ¼ cups bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- ¼ tsp salt
- 1 tsp soy sauce
Instructions
🕒 Total: 25 mins
Step 1
Prepare the ingredients as follows:
Chicken thigh: Cut it into ½-inch (1.3cm) cubes.
Kamaboko: Slice it into ⅕-inch (5mm) thick pieces.
Shiitake mushroom: Remove the stem and slice the cap into 4 pieces.
Mitsuba: Remove the leaves from the stems for use.
Step 2
Put the prepared ingredients into small cups (or bowls).
Step 3
Crack eggs into a bowl and beat them. Add seasonings (dashi, salt, and soy sauce) to the bowl and mix, then strain through a sieve.
Step 4
Pour the egg mixture into the cups, filling them 80-85% full, and cover each cup with aluminum foil.
Step 5
Fill a steamer with water and bring it to a boil. (If you are using a pot or pan as a steamer, fill it with water up to about halfway up the height of the cup). Once boiling, place the cups in the steamer and let them steam over high heat with a lid on for 3 minutes.
Step 6
Place a chopstick between the steamer and the lid to allow steam to escape, and continue steaming over medium heat for 8 minutes.
Step 7
Remove the cups from the steamer and take off the aluminum foil. Place each cup on a saucer.
To Store
You can store it in the refrigerator for up to 2 days. When reheating, steam it over medium heat for about 3 minutes.
Tips on how to make
- The ratio of beaten eggs to dashi broth should be 1:3. A medium-sized egg typically weighs around 1.75 ounces (49g), while a large egg weighs about 2 ounces (57g). For more precision, it is recommended to measure the beaten eggs and then add three times that amount of dashi.
- Do not heat the egg mixture longer than necessary. If heated for too long, the texture won't be smooth, and small holes may form on the surface.
Recipe card
Chawanmushi (Japanese Savory Egg Custard)
Ingredients
- 1 oz boneless, skinless chicken thigh
- 4 slices kamaboko (fish cake)
- 1 shiitake mushroom
- 6 mitsuba (Japanese parsley)
- 2 medium-sized eggs
Seasonings:
- 1 ¼ cups bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- ¼ tsp salt
- 1 tsp soy sauce
Instructions
- Prepare the ingredients as follows:Chicken thigh: Cut it into ½-inch (1.3cm) cubes.Kamaboko: Slice it into ⅕-inch (5mm) thick pieces.Shiitake mushroom: Remove the stem and slice the cap into 4 pieces.Mitsuba: Remove the leaves from the stems for use.
- Put the prepared ingredients into small cups (or bowls).
- Crack eggs into a bowl and beat them. Add seasonings (dashi, salt, and soy sauce) to the bowl and mix, then strain through a sieve.
- Pour the egg mixture into the cups, filling them 80-85% full, and cover each cup with aluminum foil.
- Fill a steamer with water and bring it to a boil. (If you are using a pot or pan as a steamer, fill it with water up to about halfway up the height of the cup). Once boiling, place the cups in the steamer and let them steam over high heat with a lid on for 3 minutes.
- Place a chopstick between the steamer and the lid to allow steam to escape, and continue steaming over medium heat for 8 minutes.
- Remove the cups from the steamer and take off the aluminum foil. Place each cup on a saucer.
Notes
- You can store it in the refrigerator for up to 2 days. When reheating, steam it over medium heat for about 3 minutes.
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