Recipe: Japanese Steamed Egg (Chawanmushi)

Sep 7, 2025

2 min read

Updated: Sep 9, 2025

Duration: 25 minutes

Servings: 2 pax

Ingredients

100gr chicken thigh
20gr shrimp
20gr carrots
10gr shiitake mushrooms
10gr straw mushrooms
10gr spinach
3 eggs
450ml dashi stock
5ml soy sauce
Ground black pepper

Instructions

Prepare the ingredients

Pan-sear the skin side of the chicken thigh in a hot pan without oil until the skin is golden and crispy. Cut the chicken into small dice-sized pieces, season with a little salt and pepper, and let sit for 10 minutes.

Peel and thinly slice the carrot, then blanch in boiling water.

Cut shiitake mushrooms into quarters and score a cross on top.

Trim spinach, wash, blanch quickly, and cut into 2cm pieces.

Peel and devein the shrimp, season with salt and pepper, and let sit for 10 minutes.

Clean straw mushrooms, trim the base, and separate into clusters of three.

Prepare dashi stock following the instructions on the package (dashi powder can be found in Japanese grocery stores).

Make the egg mixture

Crack 3 eggs into a large bowl. Whisk with 5ml soy sauce. Add 450ml dashi stock and mix again. Strain through a sieve to remove any lumps.

Assemble the cups

Use small cups or bowls for steaming (about 120ml each, steaming time will vary with size).

Place chicken, spinach, and straw mushrooms at the bottom. Pour in the egg mixture until ¾ full. Add shiitake mushrooms and carrot slices on top.

Steam the egg custard

Bring water to a boil in a steamer. Place the cups inside, cover with a clean kitchen towel, then put on the lid. The towel prevents water from dripping onto the custard.

Steam over low heat for 10 minutes until the surface is set but slightly jiggly. Turn off the heat and let sit in the steamer for 3 more minutes. Serve hot.