Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Custard
Filling
Steam
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Mix · About 5 min
- Gently beat 3 eggs, 450 ml cooled dashi, 10 ml soy sauce, ¼ tsp salt without foaming. Strain into a jug.
Fill · About 5 min
- Divide 100 g shiitake mushrooms, thinly sliced, 100 g cooked shrimp, chopped among four heatproof cups; pour in custard. Cover cups with foil.
Steam · About 20 min
- Bring 1000 ml water to a simmer in a covered steamer. Steam cups gently for 15–20 minutes until just set and 74°C / 165°F in the centre.
Check: Look for this result: just set and 74°C / 165°F in the centre.
Tips
- Gentle steam prevents a pitted, rubbery custard.
- Judge Chawanmushi by the texture and doneness signs in its steps. Your pan and heat affect how long Chawanmushi takes to cook.
Substitutions
- Use cooked chicken in place of cooked shrimp.
Storage
- Get perishable Chawanmushi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chawanmushi within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chawanmushi to 74°C / 165°F, stirring or turning it for even heating. When Chawanmushi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Chawanmushi one day ahead. For Chawanmushi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chawanmushi on the day of serving.
FAQ
What matters most when making Chawanmushi?
Gentle steam prevents a pitted, rubbery custard.
What can I substitute in Chawanmushi?
Use cooked chicken in place of cooked shrimp.
Can I prepare Chawanmushi ahead?
Prepare the measured ingredients for Chawanmushi one day ahead. For Chawanmushi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chawanmushi on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
