Uploaded September 2022 | Updated September 2026, 56 minutes ago
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Literally translating to “tea cup steam” or “steamed in a tea cup”, this dish is a delicious, delicate custard made from eggs and dashi stock, with some garnishes to make it interesting. Normally, this dish is made in tea cups with porcelain lids, filled with the custard mix and placed into a steamer. We present an alternate method which also produces good results, and may be easier for those who’d like to make it without using a steamer.
It is worthy of note that the crispy, brown ring around the outside edge is a result of baking it custard-style without a lid. If I had used a lid on this dish, it would have turned out more like traditional chawanmushi which generally does not have any ring around the outside edge. Also, we are using the highest dashi-egg ratio (3:1) which will work properly. For creamier chawanmushi, double the amount of egg, up to about a 1.7:1 ratio of dashi to egg by weight.
Our dashi recipe: youtu.be/Sh2GtNH5LGA
Traditionally, this dish might be garnished with mitsuba, as well as edamame, slices of mushroom, or other mild vegetables. Parsley may be substituted for mitsuba. Other garnishes we have enjoyed include kernels of corn, small snow peas, green peas.
Makes enough for 3-4 people, about 3 cups.
Equipment:
• 24 oz worth of ramekins, or one large ceramic dish
• large mixing bowl
• casserole dish or similar, for water bath
Ingredients:
450 ml dashi kombu + katsuobushi stock
3 ea eggs roughly 150g
1 1/2 tsp soy sauce light if possible
1 1/2 tsp mirin or dry sake
2-4 Tbsp edamame removed from their hulls
2-4 ea mushroom caps crimini or shiitake, or others as available
1-2 Tbsp scallions or chives sliced thin and floated on top for garnish
some sprigs mitsuba or parsley floated on top for garnish
Procedure:
1. If using dried shiitake mushrooms, soak them in 3 Tbsp or so of warm water to rehydrate.
2. If the chawanmushi is to be baked in a water bath, preheat the oven to 325F. Otherwise, set up the steamer.
3. In the mixing bowl, beat the eggs together to break the yolks and fully incorporate with the whites. Do this thoroughly before adding anything else to the bowl.
4. Add the soy sauce and mirin (or sake) to the eggs and beat together.
5. Add the dashi to the egg mixture and beat until homogeneous.
6. Slice the mushroom caps. Optionally sear fresh mushrooms in a hot skillet with butter.
7. Add the edamame and the slices of mushroom along with any other heavy garnish into the bottom of the dish(es) to be used for the chawanmushi.
8. Divide the egg mixture evenly into all the dishes. If using proper tea cups with lids, place them in a steamer for about 20 minutes. If using un-lidded containers, bake them in a bath of boiling water in an oven at 325F for about half an hour, in the style of creme brulee.
9. The chawanmushi is done when it jiggles like a custard rather than sloshing like a liquid.
10. Let it cool a bit before attempting to eat it. Leftover, it may also be enjoyed cold, or carefully warmed.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
Literally translating to “tea cup steam” or “steamed in a tea cup”, this dish is a delicious, delicate custard made from eggs and dashi stock, with some garnishes to make it interesting. Normally, this dish is made in tea cups with porcelain lids, filled with the custard mix and placed into a steamer. We present an alternate method which also produces good results, and may be easier for those who’d like to make it without using a steamer.
It is worthy of note that the crispy, brown ring around the outside edge is a result of baking it custard-style without a lid. If I had used a lid on this dish, it would have turned out more like traditional chawanmushi which generally does not have any ring around the outside edge. Also, we are using the highest dashi-egg ratio (3:1) which will work properly. For creamier chawanmushi, double the amount of egg, up to about a 1.7:1 ratio of dashi to egg by weight.
Our dashi recipe: youtu.be/Sh2GtNH5LGA
Traditionally, this dish might be garnished with mitsuba, as well as edamame, slices of mushroom, or other mild vegetables. Parsley may be substituted for mitsuba. Other garnishes we have enjoyed include kernels of corn, small snow peas, green peas.
Makes enough for 3-4 people, about 3 cups.
Equipment:
• 24 oz worth of ramekins, or one large ceramic dish
• large mixing bowl
• casserole dish or similar, for water bath
Ingredients:
450 ml dashi kombu + katsuobushi stock
3 ea eggs roughly 150g
1 1/2 tsp soy sauce light if possible
1 1/2 tsp mirin or dry sake
2-4 Tbsp edamame removed from their hulls
2-4 ea mushroom caps crimini or shiitake, or others as available
1-2 Tbsp scallions or chives sliced thin and floated on top for garnish
some sprigs mitsuba or parsley floated on top for garnish
Procedure:
1. If using dried shiitake mushrooms, soak them in 3 Tbsp or so of warm water to rehydrate.
2. If the chawanmushi is to be baked in a water bath, preheat the oven to 325F. Otherwise, set up the steamer.
3. In the mixing bowl, beat the eggs together to break the yolks and fully incorporate with the whites. Do this thoroughly before adding anything else to the bowl.
4. Add the soy sauce and mirin (or sake) to the eggs and beat together.
5. Add the dashi to the egg mixture and beat until homogeneous.
6. Slice the mushroom caps. Optionally sear fresh mushrooms in a hot skillet with butter.
7. Add the edamame and the slices of mushroom along with any other heavy garnish into the bottom of the dish(es) to be used for the chawanmushi.
8. Divide the egg mixture evenly into all the dishes. If using proper tea cups with lids, place them in a steamer for about 20 minutes. If using un-lidded containers, bake them in a bath of boiling water in an oven at 325F for about half an hour, in the style of creme brulee.
9. The chawanmushi is done when it jiggles like a custard rather than sloshing like a liquid.
10. Let it cool a bit before attempting to eat it. Leftover, it may also be enjoyed cold, or carefully warmed.
Music: bensound.com/royalty-free-music
