Chawan mushi (Japanese steamed custard)

This is such a simple dish, and in true Japanese style, it’s all about the delicate balance of flavours. Our kids probably ate it first as toddlers at a Japanese restaurant, as it’s one most likeable dishes to feed young children. Having said that, it’s true comfort food and makes for a nice side to a Japanese meal, especially a meat-free one.

Harumi’s chawan mushi with spicy sauce

All one needs to know is the ratio of eggs to stock (3 eggs: 2 cups stock)  and the rest is up to you. My version is adapted from one of Harumi’s books. She serves the custard with a light spicy sauce (see notes for the recipe).  For the stock component, dashi is traditional, but chicken stock is fine too. A vegetarian version can be made by swapping out the dashi for a vegetarian stock.

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Chawan mushi (Japanese steamed custard)
On this occasion, I used small chunks of chicken thigh (not breast as it’s too dry), to add some texture to the custard. Any type or mushrooms, raw prawns, or leftover bits of meat are good too. Japanese recipes often use Gingko nuts, so I used Edamame (which are fresh soy beans which I normally have in the freezer) and used it like green peas. You need small cups or bowls for steaming (about 200-250ml capacity), and some sort of steamer setup to steam the custard.
Cuisine Japanese
Prep Time 10 min
Cook Time 15 min
Servings
Ingredients
Cuisine Japanese
Prep Time 10 min
Cook Time 15 min
Servings
Ingredients
Instructions
  1. Season chicken pieces by mixing the chicken with 1 teaspoon soy sauce and 1 teaspoon of sake. Let sit while you prepare the rest of the recipe.
  2. In a measuring jug or mixing bowl, mix dashi, the remaining soy, sake & mirin together. Taste seasoning and add salt if needed. Add the beaten eggs and mix well.
  3. Divide the chicken and edamame/mushrooms between the 4 bowls/cups. Then use a strainer and pour the egg mixture through the strainer into the cups. The cups should be about 3/4 full. Sprinkle on a thin layer of spring onions greens (keep some for garnish).
  4. Prepare the steamer by boiling water in the base of the steamer. Turn down the heat and place the cups closely together on the steamer. Cover with aluminium foil or a tea towel and then cover with the lid of the steamer.
  5. Steam on a low -medium heat for 10-15 minutes. Check after 10 minutes; the custards should be set/firm with a slight wobble. If in doubt, check with a wooden skewer and if clear liquid is visible when poked, it’s done.
  6. Garnish with the remaining spring onions and serve hot. (If using the spicy sauce, pour that on first before the spring onions). Eat with a small teaspoon.
Recipe Notes

Spicy sauce:

  • Mix together 1 tablespoon of Kikkoman soy sauce with ½ tablespoon of rice wine vinegar, 1 teaspoon of sesame oil and a dash of chilli oil. Dilute with a tablespoon of hot water and mix together.
  • Pour a spoonful or so gently on top of the custards, before you sprinkle the spring onion greens.
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