Steamy Japanese Egg: A Simple, Delicious Comfort Dish

Chawanmushi is a classic Japanese steamed egg custard dish. The name is derived from the Japanese words chawan, meaning teacup, and mushi, meaning steam. This dish is typically served as an appetizer in small cups or teacups and has a silky and savoury texture. While the custard is primarily made with eggs, dashi, soy sauce, mirin, and salt, the mix-ins and toppings can vary based on preference and availability. The key to achieving the right consistency lies in the 3:1 ratio of soup stock to egg and avoiding the incorporation of air bubbles into the custard mixture.

Chawanmushi cups and steaming setup

Chawanmushi cups are typically small, lidded ceramic cups, often in the shape of a teapot, with a capacity of around 200ml. They can be purchased online or from Japanese/Asian grocery stores. If you don't have these special cups, you can use ramekins, small mugs, or oven-safe containers instead. Just make sure they are not too thick, as the heat will struggle to penetrate. If your cups don't have lids, you can cover them with aluminium foil.

To steam the chawanmushi, you can use a pot, steamer basket, or oven. Here are the setups for each method:

Pot Setup

• Boil water in a pot large enough to hold the steaming cups.
• Once boiling, reduce the heat to the lowest setting.
• Place the cups in the hot water and cover the pot with the lid slightly ajar to let the steam escape.
• Cook for around 20 minutes.

Steamer Basket Setup

• Use a traditional steamer to make the chawanmushi.
• Do not cover the cups directly. Instead, wrap the steamer lid with a large kitchen towel to prevent condensation from dripping into the custard.
• Place the cups inside the steamer basket and leave the lid slightly ajar.
• Cook for around 20 minutes.

Oven Setup

• Preheat the oven to 350ºF (180ºC).
• Fill a roasting pan or deep baking dish with around 1 inch (2.5 cm) of boiling water.
• Cover the cups with lids or aluminium foil and place them inside the pan.
• Cook for 25-30 minutes.

Custard ingredients and preparation

Chawanmushi is a classic Japanese egg custard dish that is steamed in a small cup and usually served as an appetizer. The custard is super silky and savoury, made with eggs, dashi, soy sauce, mirin, and salt.

The key to making a smooth chawanmushi is to avoid incorporating air into the custard mixture and to remove any bubbles that float to the surface. The ratio of eggs to dashi is also important for achieving the right consistency.

Firstly, gently whisk your eggs in a large mixing bowl, being careful not to introduce too many air bubbles. In a separate bowl, combine the dashi, soy sauce, mirin, and salt. Slowly whisk the dashi mixture into the egg mixture until fully combined.

Next, strain the custard mixture into a Pyrex (glass) measuring cup. This step is crucial for achieving a silky smooth custard, as it removes any impurities such as excess egg white.

Now you can add your fillings and toppings. Add half of your chosen fillings to your cups and top with the egg custard mixture until about two-thirds full. You will add the rest of the fillings later so that they peek through the top, making the dish more visually appealing.

Cover the cups with lids, or if you don't have any, use aluminium foil. Place the cups onto a steam rack in a large pot with about two inches of simmering water. If your steam rack is not wide enough, you can place a plate on top and add your cups. Close the lid of your pot and steam for approximately 5 minutes.

Before the custard fully sets, open the lid and add the remainder of your ingredients/fillings. Close the lids and continue steaming for another 5 minutes or until the custard is fully set. You should be able to tap the surface of the custard with a spoon, and it should remain somewhat firm when done.

Your chawanmushi can be served immediately while hot, or at room temperature. It can also be served cold.

Fillings and toppings

Chawanmushi is a Japanese egg custard dish that is steamed in a small cup and usually served as an appetizer. The custard is often seasoned with dashi, soy sauce, mirin, and salt. The beauty of this dish is that you can fill and top the custard with almost any ingredients you like. Here are some ideas for fillings and toppings to get you started:

Fillings

Chawanmushi cups are typically filled with a combination of ingredients that provide flavour, texture, and colour. Here are some suggestions for each category:

Flavour:

• Chicken
• Shrimp
• Crab
• Fish cake (kamaboko)
• Mushrooms (e.g. shiitake, shimeji)
• Ginkgo nuts

Texture:

• Edamame
• Water chestnuts
• Scallops

Colour:

• Carrots
• Greens (e.g. mitsuba, green onion)
• Kamaboko (fish cake)

Toppings

Toppings are not necessary, but they can add a splash of colour and flavour to your chawanmushi. Here are some ideas:

• Ikura (salmon roe)
• Uni (sea urchin)
• Shaved truffles
• Ankake sauce
• Cilantro leaves

Remember, these are just suggestions—feel free to get creative and use whatever fillings and toppings you like!

Cooking the custard

Chawanmushi is a classic Japanese egg custard dish that is steamed in a small cup and usually served as an appetizer. The key to achieving the signature silky smooth texture of the custard is to carefully control the temperature and cooking time, and to strain the egg mixture to remove any impurities.

To cook the custard, first prepare a steam bath by filling a large pot or vessel with about 2 inches of water and placing a steam rack at the bottom. Turn the heat to medium-high or wait until the water starts to simmer.

While the water is heating up, prepare the custard mixture. In a large mixing bowl, gently whisk the eggs until they are thoroughly combined, being careful not to introduce too many air bubbles. In a separate bowl, combine the dashi, soy sauce, mirin, and salt. Slowly whisk the dashi mixture into the egg mixture until it is fully combined.

Strain the custard mixture into a Pyrex (glass) measuring cup. This step is crucial for achieving a silky smooth texture and will make it easier to pour the mixture into your cups.

Once the water is simmering, carefully place your custard cups onto the steam rack. If your steam rack is not wide enough, you can place a plate on top of the rack and put your cups on the plate. Close the lid of your pot and begin steaming.

Steam the custard for approximately 5 minutes. Before the custard fully sets, open the lid and add the remainder of your ingredients/fillings so that they peek through the top. Close the lids again and continue steaming for another 5 minutes or until the custard is fully set. You should be able to tap the surface of the custard with a spoon, and it should remain somewhat firm when done.

Finally, remove the cups from the pot and serve immediately while hot, or at room temperature. Chawanmushi can also be served cold after being chilled in the refrigerator.

Serving suggestions

Chawanmushi is a classic Japanese appetiser that can be served hot or cold. It is typically served in a small cup with a lid, but you can also use a ramekin or a small bowl.

When serving Chawanmushi, it is important to remember that the custard is very delicate and breaks easily. Therefore, it is usually eaten with a small wooden or lacquer spoon.

You can serve Chawanmushi as a starter before a main course. It can be served on its own or with a side of ankake sauce. The ankake sauce is made by putting dashi, light soy sauce, and mirin in a saucepan and bringing it to a boil. Then, add potato or corn starch mixed with cold water to thicken the sauce.

Chawanmushi can be garnished with a sprig of parsley or mitsuba (Japanese parsley).

Frequently asked questions