🍮 Japanese Savory Egg Custard – Chawanmushi (茶碗蒸し)
When people think of Japanese food, the first thing that usually comes to mind is sushi—and that’s fair! Sushi is now beloved all over the world, and I always make sure to have it as my first meal when I return to Japan.
But have you ever noticed a warm, delicate side dish that sometimes accompanies your sushi?
That little cup of silky, savory custard is called Chawanmushi (茶碗蒸し)—a traditional Japanese steamed egg pudding. It's soft, umami-rich, and typically served as a small appetizer in Japanese cuisine. “Chawan” means rice bowl, and “mushi” means steamed. So yes—it’s literally “steamed in a rice bowl.”
🌸 My Memory of ChawanmushiFor me, Chawanmushi is more than just a side dish. It’s a cherished family tradition. Every New Year’s Day, my grandmother makes it for the whole family. Her version has just the right balance of salt and sweetness, and the moment I taste it, I know I’m home.
It’s simple but elegant—and a great way to start a Japanese course meal at home for your guests.
🍽 Ingredients (Serves 2) Egg Custard:- Egg: 1
- Dashi soup: 50ml
- Salt: a pinch
- Sugar: optional, for a mild sweetness
- Chicken thigh: ~30g (cut into small pieces)
- Shiitake or any mushroom: 1
- Kamaboko (fish cake): 1–2 slices (optional)
- Edamame beans or ginkgo nuts
- Carrot (thinly sliced for garnish)
- Mitsuba or parsley (for decoration)
If you’re using dashi powder, dissolve 1 tsp (about 3–4g) into 50ml of hot water and let it cool.
If you’re using a dashi bag, steep it in 200ml of boiling water for about 4 minutes, then discard the bag and let the broth cool. You’ll use just 50ml for this recipe.
2. Mix the Egg and DashiGently beat the egg and mix in the cooled dashi. Try to avoid creating bubbles—this helps make the custard smooth.
3. Strain the MixtureStrain the egg-dashi mixture through a fine sieve to get a silky texture. Pour it evenly into two heat-safe cups or bowls.
4. Add the FillingsPlace your chicken, mushroom, kamaboko, and beans into the cups. These will sit under the custard as it steams. You can get creative with the fillings—just don’t overload the cups.
5. SteamPlace a cloth under the lid of your steamer or pot to prevent condensation from dripping onto the custard. Steam over medium-high heat for 5 minutes, then reduce to low and steam for another 10 minutes.
Tip: You can also use a flat pan with a lid and a little water inside to steam if you don’t have a steamer.
6. Garnish and ServeTop with a slice of carrot and a sprig of mitsuba or parsley. Serve warm.
🥢 Final ThoughtsChawanmushi is subtle, elegant, and packed with umami. It’s the perfect way to welcome guests or start off a traditional Japanese meal. Soft, savory, and comforting—it might just become your next favorite Japanese dish.
Meshiagare (Enjoy your meal)!
