Japanese Steamed Egg with Mushrooms (Chawanmushi)

A delicate and savory steamed egg custard, topped with flavorful mushrooms. Chawanmushi is a classic Japanese side dish that's both comforting and elegant.

Prep Time

15 minutes

Total Time

40 minutes

Calories

Level

Easy

Yields

4 servings

Cost

£1.50

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2Eggs(Large)

£0.60

1.5cupsDashi (Japanese Soup Stock)(You can use instant dashi granules prepared according to package instructions.)

£1.20

1tablespoonLight Soy Sauce(Use gluten-free if needed.)

£0.10

1tablespoonMirin (Sweet Rice Wine)

£0.25

4ozShiitake Mushrooms(Fresh, thinly sliced)

£2.50

1ozEnoki Mushrooms(Optional, for garnish)

£1.00

2tablespoonsGreen Onions(Finely chopped, for garnish)

£0.30

0.5teaspoonSesame Oil(For cooking mushrooms)

£0.05

PinchSalt(To taste)

£0.01

Total Cost

£6.01

£1.50 per serving

The Method

1
In a bowl, whisk together the eggs, dashi, soy sauce, and mirin until well combined and smooth. Gently strain the mixture through a fine-mesh sieve to remove any lumps. This step ensures a silky smooth custard.
2
Lightly grease the ramekins with a little sesame oil (optional, to prevent sticking).
3
Divide the sliced shiitake mushrooms evenly among the ramekins, placing them at the bottom.
4
Gently pour the egg mixture into the ramekins, filling them almost to the top.
5
Cover each ramekin tightly with aluminum foil. This prevents condensation from dripping onto the custard.
6
Prepare your steamer. If using a pot with a steaming basket, fill the pot with enough water to reach just below the basket. Bring the water to a simmer.
7
Carefully place the ramekins into the steamer. Make sure they are not touching each other. Steam for 18-22 minutes, or until the custard is set but still slightly wobbly in the center. Adjust steaming time based on your steamer and ramekin size.
8
Remove the ramekins from the steamer and carefully remove the foil.
9
Garnish with enoki mushrooms (optional) and chopped green onions.
10
Serve immediately while warm.

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My Notes

Nutrition Information

Nutrition per serving (110g)

75 kcal / 314 kJ

Carbs

2% of RDA

Fat

6% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

2 g

2% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

To check for doneness, gently insert a toothpick into the center of the custard. If it comes out clean or with only a slight wobble, it's done.

Avoid boiling the water while steaming, as this can cause the custard to become bubbly and uneven.

You can add other ingredients to the chawanmushi, such as cooked chicken, shrimp, or ginkgo nuts. Adjust the amount of other liquid added to the mixture if other ingredients are added.

For a richer flavor, use homemade dashi if available.

Cooking Equipment

Steamer (or pot with a steaming basket)

Small bowls or ramekins (4)

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To check for doneness, gently insert a toothpick into the center of the custard. If it comes out clean or with only a slight wobble, it's done.

Avoid boiling the water while steaming, as this can cause the custard to become bubbly and uneven.

You can add other ingredients to the chawanmushi, such as cooked chicken, shrimp, or ginkgo nuts. Adjust the amount of other liquid added to the mixture if other ingredients are added.

For a richer flavor, use homemade dashi if available.

Japanese Steamed Egg with Mushrooms (Chawanmushi)

Ingredients

The Method