Chawanmushi (茶碗蒸し) is a traditional Japanese savoury egg custard. The name literally means to “steamed in a tea bowl” as it is typically served in a small teacup or a special dish called a chawan. Chawanmushi is a popular appetizer in traditional Japanese restaurants and sushi restaurants, and is beloved by a wide range of age groups, from children to adults. At my mom’s restaurants, chawanmushi is served as appetizer of omakase course meal, but some people just order them as a la carte too since it’s so good.
Chawanmushi is mainly made with eggs, dashi (a Japanese stock), and soy sauce, which the custard itself has a silky-smooth consistency. The choice of additional ingredients can vary depending on the season and region, but the common ingredients that go in are such as chicken, fish, shrimp, mushrooms, ginkgo nuts, and vegetables, depending on the recipe and personal preferences. Chawanmushi is not only easy to make with the ingredients commonly found in the refrigerator, but its visually appealing presentation also makes it an ideal choice for entertaining guests.
Healthy Dish
Chawanmushi can be a relatively healthy option which provide protein and essential nutrients, and can be loaded with various vegetables and lean proteins like chicken or seafood.
Chawan - Japanese tea cups
A Japanese chawan is a traditional tea bowl with symbolic patterns reflect nature, seasons, or philosophical concepts, adding cultural significance to these vessels. Some Japanese grocery stores might sell it, but don’t worry if you don’t have ones. You can use mugs, small bawls, or any heat resistant small containers, and cover the aluminum foil for lids.
Chawanmushi (茶碗蒸し) - Japanese Savoury Egg Custard
Ingredients
- 1 egg
- 4/5 cup Dashi (Japanese soup stock)
- 1/4 tsp salt
- 1/2 tbsp say sauce
- some mitsuba (Japanese parsley) Sub: celery leaves or cilantro
- some slices preferred protein (sea bream)
Instructions
Prepare ingredients
- Cut sea bream into slices, and cut mitsuba into half inch.
Prepare custard mixture
- In a bowl, add the egg and whisk gently without creating too many bubbles.
- Add dashi, say sauce, and salt, and whisk gently.
- Strain the egg mixture through a fine-mesh sieve into another bowl to make a smooth and silky texture.
Cooking
- Put ingredients into the chawan bowls, and pour the strained egg mixture over the ingredients in each cup. Cover with lids or aluminium foils.
- Place the chawanmushi cups in a steamer and cook with medium heat for about 9 minutes until the custard is set. 【TIP】How to check if it's done? insert a toothpick into the custard, and if it it comes out clean, it's ready!
- 【TIP】Don't have a steamer? In a large pot, place the chawanmushi cups with their lids on and pour water to the halfway up the sides of the cups. And cook it with the pot covered with a lid.
- Enjoy your chawanmushi as your hot appetizer!
