How to Cook Chawanmushi ( Japanese Steamed Egg Custard )

by Huang Kitchen

Chawanmushi literally means "steamed in a tea cup/ bowl" is an egg custard dish found in Japan that uses the nuts of ginkgo. Unlike many other custards, this can be eaten as a dish in a meal.


  • 4 Dried shitake mushrooms
  • 6 Tablespoons Water
  • 1 Cup Dashi
  • 2 Large eggs
  • 12 Thin slices carrots
  • 12 Precooked ginkgo nuts
  • 1 Teaspoon Mirin ( sweet cooking rice wine )
  • ½ Teaspoons Salt
  • ½ Teaspoons Soy sauce
  • Instructions

    Step 1

    Soaked shitake mushrooms. Retain the mushroom liquid.

    Step 2

    When soft, cut into thin slices.

    Step 3

    Skinned,sliced carrots and cut into shapes.

    Step 4

    Rinse and remove skin of ginkgo nuts

    Step 5

    Heat up the mushroom liquid.

    Step 6

    Add dashi powder

    Step 7

    Mix well until dashi is dissolved. Let cool.

    Step 8

    Prepare the seasonings for the custard: mirin, salt and soy sauce.

    Step 9

    Whisk 2 large eggs in medium size bowl.

    Step 10

    Add in seasonings and dashi powder. Mix well.

    Step 11

    Use a strainer to strain the egg mixture.

    Step 12

    Strain the egg mixtures into another bowl.

    Step 13

    Put empty chawanmushi cups into steaming pot.

    Step 14

    Fill water on the outside until half full. Then remove cups from the pot.

    Step 15

    Cover the pot with the half filled water and bring to a boil.

    Step 16

    Meantime divide the ingredients evenly into the chawanmushi cups

    Step 17

    Then pour the strained egg mixtures gently into the cups.

    Step 18

    Cover the chawanmushi cups with lids or aluminium foil if lid is not available.

    Step 19

    Place the covered cups gently into steaming pot and cover the pot. Cook for about 15-20 minutes on the lowest heat. Check for doneness ( skewer inserted in the centre of custards come put clean ).

    Step 20

    And you're done. Serve hot when the egg custard is cooked.