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Chawanmushi
Silky steamed savoury egg custard with chicken, prawn and mushroom. Straining the egg and dashi mixture through a fine sieve before pouring removes any air bubbles, giving chawanmushi its signature ultra-smooth texture.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
medium
Cuisine
Japanese
gluten-free
Ingredients
3eggs
500mldashi stock
2 tbsplight soy sauce
1 tbspmirin
4 pieceschicken thigh, diced small
4raw prawns
4shiitake mushrooms, sliced
mitsuba or parsleyto garnish
Instructions
1
Season chicken and prawns lightly with soy.
2
Gently mix eggs with dashi, soy and mirin. Strain through a fine sieve.
3
Divide chicken, prawns and mushrooms among teacups or ramekins.
4
Pour egg mixture over.
5
Steam on low heat 15 minutes until just set. Garnish with mitsuba.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
128
Protein
16.4g
Fat
4.4g
Carbs
4.5g
Fiber
0.6g
Sodium
908mg
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