The first time I ate chawan mushi, it taste like the chinese style steamed egg dishes that my mother used to cook.

Since it taste so familiar it it not hard for me to like chawan mushi.

The differences of my mum’s steamed egg with chawan mushi are in the filling and in the size. My mum’s steamed egg used minced pork and have salted egg added into it and it is served in a large tray or bowl as a family dishes to eat with rice while chawan mushi is using different filling and served in small individual bowl.

If you are curious , you can try the recipe here : click for the steamed egg with pork recipes.

Well, not to stray away from the subject of this post, back to chawan mushi, it is served as single dish like side dish/appetizer and below please find the recipes and how to make.

Ingredients (serves 2) :

  • 1 egg
  • 175 ml water
  • 1/2 granulated dashi
  • 1/2 tea spoon sake
  • 1/2 tea spoon soya sauce
  • 1/4 table spoon salt
  • 50 gr chicken meat
  • 2 shrimps
  • 4 small  shitake mushrooms (if you use the big one, cut them into 2)
  • 2 slice of Kamaboko -> can substitute with Kani Stick
  • 2 Ginkgo seeds (canned ginkgo) -> optional

Steps :

1) Beat eat with chopstick until the egg yolk mix well with the white.


2) Dissolve the granulated dashi in the 175ml water, add sake, soya sauce, salt.

3) Add the water mixture to the beaten egg and mix well.

4) Strain the egg mixture with wire sieve,

5) Cut the chicken meat into small piece and season with a little of soya sauce and  sizzle them for a while on a pan to ensure meat slightly cook

6) Cut the shrimp and clean them up, season with a little sake and a pinch of salt

7) Cut the stem of the mushroom

8) Place all cut ingredients in a bowl and pour the egg mixture into it


9) Place the chawan/bowl into a steamer, cover the lid with kitchen towel to avoid water drops into the cups, steam for about 10 mins over low heat.


10) Take out the bowl from steamer and cover with the lid and serve while still hot/warm.


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