Go Back
+ servings
Print
Chawanmushi (Japanese Steamed Egg) topped with ikura, shrimp, and mitsuba leaves.

Chawanmushi (Japanese Steamed Egg)

This Chawanmushi recipe will give you a framework for making this savory Japanese steamed egg with ingredients you have on hand.
Course Appetizer
Cuisine Japanese
Keyword steamed
Level Beginner
Main Ingredient Egg
Diet Dairy-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 113 kcal

Ingredients

  • 1/2 cup egg (about 2 large eggs)
  • 1 1/2 cup dashi
  • 1/4 teaspoon salt
  • 10 grams edamame
  • 50 grams shrimp
  • 50 grams scallops
  • 30 grams shiitake (trimmed and sliced)
  • Mitsuba (optional for garnish)
  • Ikura (optional for garnish)

Instructions

  1. Break the eggs into a bowl and beat them until uniform in color.
    Beat the egg with chopsticks until it is uniform in color.
  2. Add the dashi, and salt and mix everything together evenly.
    Add the dashi stock and mix it in to the egg to make the custard.
  3. Let the mixture rest until the bubbles disappear, or use a wire mesh skimmer to remove any foam on top. Strain the mixture through a fine-mesh sieve to remove any chunks of albumin or chalaza.
    Skim off any foam from the surface of the custard for a smooth chawanmushi.
  4. Add the edamame, shrimp, scallops and shiitake (or your choice of mix-ins) into heat-safe ceramic cups or ramekins.
    Add the mix-ins for your chawanmushi to heat-safe cups.
  5. Divide the egg mixture evenly between the cups, and cover them with lids, or aluminum foil.
    Add the custard and cover the cups with lids.
  6. Bring about 1/2-inch of water to a boil in a pot that's deep enough to hold the cups.
  7. Lay a dishtowel at the bottom of the pot, and then place the cups on top of the towel.
    Steam the chawanmushi in a water bath.
  8. Cover the pot with a lid and steam the Chawanmushi until the custard reaches a temperature of at least 160 degrees F or 71 C.
    The steamed egg is done when they reach a temperature of 160 degrees F.
  9. Carefully remove the cups from the pot and then garnish with your choice of toppings. I used steamed shrimp, mitsuba, and ikura for mine.
    Garnish the chawanmushi with mitsuba, steamed shrimp and Ikura.
  10. Chawanmushi can be served hot or cold.
Nutrition Facts
Chawanmushi (Japanese Steamed Egg)
Amount Per Serving
Calories 113 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 197mg66%
Sodium 835mg35%
Potassium 253mg7%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 219IU4%
Vitamin C 1mg1%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.