Chawanmushi

Delicate, silky, and savory, Chawanmushi is a quintessential Japanese steamed egg custard dish that’s both comforting and elegant. This light and protein-packed recipe blends soft eggs with umami-rich dashi stock, soy sauce, and mirin to create a velvety custard base. Nestled within are tender morsels of chicken, plump prawns, fish cake slices, earthy mushrooms, and vibrant spinach, with optional ginkgo nuts adding a nutty touch. Perfectly steamed and garnished with fresh spring onions, this dish is not only visually stunning but also bursting with subtle, harmonious flavors. Whether enjoyed as a light appetizer or a warming side dish, Chawanmushi offers a true taste of Japanese home cooking, ideal for cozy meals or impressive dinners.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 large Eggs
• 1.5 cups Dashi stock
• 1 tablespoon Soy sauce
• 1 tablespoon Mirin
• 0.5 teaspoon Salt
• 100 grams Chicken breast
• 4 pieces Medium prawns
• 50 grams Japanese fish cake (Kamaboko)
• 2 pieces Mushrooms (Shiitake or button)
• 50 grams Spinach
• 4 pieces Ginkgo nuts (optional)
• 1 stalk Spring onions

Directions

Step 1

Prepare the ingredients: Cut the chicken breast into small bite-sized pieces. Remove the shells and veins from the prawns. Slice the fish cake and mushrooms thinly. Blanch the spinach in boiling water for 1 minute, then drain and cool in ice water. Drain again and squeeze out excess moisture. Cut the spring onions into thin slices.

Step 2

In a medium bowl, crack the eggs and beat them gently without creating too many bubbles. The idea is to avoid incorporating air into the eggs.

Step 3

Add the dashi stock, soy sauce, mirin, and salt to the beaten eggs. Mix gently until well combined. Strain the mixture through a fine sieve to remove any chalaza and bubbles for a smooth custard.

Step 4

Divide the chicken pieces, shrimp, fish cake, mushrooms, spinach, and ginkgo nuts (if using) evenly among 4 heat-proof cups or small bowls.

Step 5

Gently pour the strained egg mixture over the ingredients in each cup, ensuring not to overflow.

Step 6

Cover each cup with a lid or aluminum foil to prevent condensation from dripping into the custard during steaming.

Step 7

Prepare a steamer by bringing around 2 inches of water to a boil in a large pot fitted with a steamer basket. Once boiling, lower the heat to low to gently simmer.

Step 8

Place the cups in the steamer basket. Cover with the pot lid and steam for about 20-25 minutes. Check for doneness by inserting a toothpick or skewer; it should come out clean when the custard is fully set.

Step 9

Garnish each chawanmushi with sliced spring onions before serving warm.

Nutrition Facts

Serving size	(856.9g)

Amount per serving	% Daily Value*
Calories	573.7

Total Fat 19.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 776.2mg	0%
Sodium 3581.6mg	0%
Total Carbohydrate 27.7g	0%
Dietary Fiber 2.2g	0%
Total Sugars 10.5g
Protein 73.1g	0%

Vitamin D 230.3IU	0%
Calcium 195.5mg	0%
Iron 5.0mg	0%
Potassium 1256.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 50.6%

Carbs: 19.2%