Chawanmushi ( Japanese Steamed Egg Custard )

by Angie Liew
 
Chawanmushi literally means “steamed in a tea cup/ bowl”  is an egg custard dish found in Japan that uses the nuts of ginkgo.  Unlike many other custards, this can be eaten as a dish in a meal.  This custard consists of an egg mixture flavoured by soy sauce, dashi and mirin with many ingredients added.
Chawanmushi is quite similar to that of Chinese steam eggs, but the toppings may differ.  The Chinese version of steamed egg is a lot simpler and usually plain.  Chawanmushi on the other hand is loaded with great seasonings and lots of flavourful ingredients buried at the bottom of the steamed egg custard.

 

Chawanmushi (Japanese Steamed Egg Custard)

Recipe by Huang Kitchen, Angie Liew
Chawanmushi literally means “steamed in a tea cup/ bowl” is an egg custard dish found in Japan that uses the nuts of ginkgo. Unlike many other custards, this can be eaten as a dish in a meal. This custard consists of an egg mixture flavoured by soy sauce, dashi and mirin with many ingredients added. Chawanmushi is quite similar to that of Chinese steam eggs, but the toppings may differ. The Chinese version of steamed egg is a lot simpler and usually plain. Chawanmushi on the other hand is loaded with great seasonings and lots of flavourful ingredients buried at the bottom of the steamed egg custard.
Course: Sides
Cuisine: Japanese

Ingredients

  • 4 dried shitake mushrooms
  • 6 tablespoons water
  • 1 cup dashi, Japanese stock
  • 2 large eggs
  • 12 slices carrot
  • 12 ginkgo nuts, precooked

Seasonings:

  • 1 teaspoon mirin, or sweet cooking rice wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon soy sauce

    Instructions

    • Put dried shitake mushrooms in a small bowl, add the water and let it soaked for 15 minutes. When the mushrooms are soft, slice it thinly. Retain the mushroom liquid.
    • Cut the carrot into thin slices and shapes using a vegetable cutter.
    • Heat 1 cup mushroom liquid and dissolve 1 packet of dashi powder (5g) into it. Let cool.
    • Whisk 2 large eggs in a medium bowl. Add the seasonings and dashi mixture into the bowl and mix well.
    • Strain the mixture through a fine sieve into another bowl.
    • Place four empty chawanmushi cups into a medium pot. Pour water until the water level covers half way up the exterior of the cups. Remove the cups, cover the pot and start to boil the water in the pot.
    • Divide all the ingredients into the chawanmushi cups: shitake,ginkgo and carrots.
    • Using a measuring cup, gently pour the egg mixtures unti the cups.
    • Cover with lid or aluminium foil.
    • Once the water starts boiling, reduce the heat to low. Place the cups gently inside the hot water and cover the pot.
    • Cook for 15 – 20 minutes on the lowest heat. Insert a skewer in the centre of the cup to check for doneness (skewer should come out clean when egg is done). Serve hot.

Enjoy!

Notes

Ratio of eggs to dashi mixture is 1:3
Steaming time for custard without chicken meat is about 15 – 20 minutes, with chicken meat is about 25 – 30 minutes.
Use the LOWEST heat possible to steam the egg custard
Substitution for mirin: 1 tablespoon glutinous rice wine + 1 teaspoon sugar (turns out well!)
To make chawanmushi:
 
Soaked shitake mushrooms
 
 
When soft, cut into thin slices
 
 
Traditional chawanmushi must have ginkgo seeds
 
 
Carrot sliced and cut into shapes
 
 
2 eggs needed for making this custard
 

To make dashi mixture:

Heat the mushroom liquid/ water
 
 
Add dashi powder

 

 
Mix well till dashi powder dissolved
 
 
Seasonings for the custard: mirin, salt and soy sauce
 
 
Whisk the eggs in a bowl
 
 
Add the seasonings and dashi mixture
 
 
Use a strainer to strain the egg mixture
 
 
Strain the egg mixture into another bowl
 
Put empty chawanmushi cups into the steaming pot
Pour in water on the outside until half full, then remove cups from pot. 
 
 

Cover the pot and boil the water

 

Meantime divide the ingredients evenly into the chawanmushi cups
 
Pour the strained egg mixture gently into the cups.

 

Cover the chawanmushi cups with lid or aluminium foil if a lid is not available
 
 
Steamed in pot under very low fire
                  
Serve hot when the egg custard is cooked.
 
 
As always. ….. ENJOY!

Leave a Comment

2 comments

Angie Liew June 17, 2014 - 12:03 pm

Will love to cook for you one day! Thanks for comment.

Reply
Esther Wong June 17, 2014 - 10:09 am

Simple yet delicious! I would love to have that for lunch.

Reply

You may also like these recipes

Do NOT follow this link or you will be banned from the site!