Japanese Savory Steamed Egg Custard
Eggs are beaten with dashi stock, soy sauce, and a splash of cooking wine, then steamed into a silky custard. The high ratio of dashi to egg produces an exceptionally smooth, almost pudding-like texture. Shrimp, shiitake mushroom, and ginkgo nuts are tucked inside, offering small surprises of flavor and texture in each spoonful. Served warm in individual cups, chawanmushi is a classic Japanese appetizer found in both home kitchens and izakaya restaurants.
Adjust Servings
Instructions
- 1
Beat eggs and mix with dashi, soy sauce, and cooking wine.
- 2
Strain once to remove bubbles and lumps.
- 3
Divide shrimp, mushroom, and ginkgo into heatproof cups.
- 4
Pour in egg mixture and cover with lids or foil.
- 5
Steam gently for 15 minutes, then rest 2 minutes before serving.
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