🥚 Chawanmushi
Chawanmushi is a Japanese savoury egg custard steamed in a lidded cup. Eggs are mixed with dashi stock and poured over small pieces of chicken, prawn and mushroom, then gently steamed until just set. The result is silky and wobbly, with a delicate savoury flavour, and it is eaten hot with a spoon as a starter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 eggs
- 450 ml dashi, cooled
- 1/2 tsp salt
- 100 g chicken thigh, diced small
- 4 raw prawns, peeled
- 4 shiitake mushrooms, sliced
- A few sprigs of mitsuba or parsley
Method
- Beat the eggs gently without making foam, mix with the dashi and salt and strain through a fine sieve.
- Divide the chicken, prawns and mushrooms between four heatproof cups.
- Pour the egg mixture over and skim off any bubbles.
- Cover the cups with foil or lids and steam over low heat for 12–15 minutes until just set.
- Top with mitsuba or parsley and serve hot.
How to make it lighter
- Chawanmushi is already a light dish — add extra mushrooms to make it more filling.
- Use skinless chicken breast instead of thigh to cut the fat.
- Serve it as a starter before a smaller main course.
History
The name means 'steamed in a tea bowl'. Steamed egg dishes are thought to have reached Japan through Nagasaki's contact with Chinese cooking, and chawanmushi became part of formal kaiseki meals. Today it is a common side dish in Japanese homes, sushi bars and set meals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →