Hi Readers! I'm sorry that my Recipe Index is not available at the moment. If you need to check on my recipes, please click on the individual content next to Home or Category at the sidebar. ~ Thank you.
You are here:Home » Eggs/Tofu n Vegetables » Chawanmushi 茶碗蒸 (Steamed Egg Custard)

Chawanmushi 茶碗蒸 (Steamed Egg Custard)

55 comments

Chawanmushi (茶碗蒸,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan (refer wiki). Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as sliced chicken breast, shitake mushrooms and prawns placed into a tea-cup-like container.


Printable recipe
Here is the recipe

Prepare Dashi Stock
3/4 tsp Hondashi granules
2 1/2 cups Water
3/4 tsp Salt
1 1/2 tsp Kikkomann soy sauce
1 tbsp Mirin

Bring the above ingredients to boil and leave to cool.

4 Prawns, shelled & cleaned, season with little salt and pepper.
4 Large Eggs

Method:
  • Use fork to carefully break up eggs with dashi stock, then pass through a strainer.
  • Pour into 4 to 6 steaming cups, depending on the size of your steaming cup. (can also use tea cup)
  • When water in the steamer starts to boil, turn off heat.
  • Place cups on the steamer, place prawn in cups and pour in egg liquid.
  • Cover lid with a muslin cloth or cover cups with a piece of aluminum foil and bring to boil at high heat for 3 mins, then adjust to medium heat and steam for about 7 mins or until eggs are just set.
  • Occasionally, loosen steamer lid slightly to allow steam to escape.
  • Serve immediately.

This is the different packing of Hondashi,
available at Takashimaya, Cold Storage, NTUC Finest Outlet


55 comments:

Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
Please identify yourself if you are under Anonymous so I know how to address you :)
Please DO NOT SPAM - it will be immediately removed upon our review.
All images contained within this site are the sole copyright of Anncoo Journal © 2009 ~ 2014
No images may be reproduced or used without prior consent.

  1. WOW! I love the little surprise of the prawn underneath. I love the combination of egg and shrimp. The cups are gorgeous.

    ReplyDelete
  2. wow Anncoo, you are a mastercook! This looks super delicious!

    ReplyDelete
  3. very intersting to serve this as an appetizer thanks !! Pierre

    ReplyDelete
  4. I wish they sold handashi here. I would really love to try this dish. It sounds so good.

    ReplyDelete
  5. Love this...looks so soft and creamy. Love that big prawn at the bottom of the dish. Looks a little miserable alone there...need more prawns! :D

    ReplyDelete
  6. The bowls look lovely and the chawanmushi look very smooth :)!

    ReplyDelete
  7. Custard in tea cups looks delicious.

    ReplyDelete
  8. A very new dish to me and a nice presentation!

    ReplyDelete
  9. custard looks very delicious ..love the way u made n present each food ... serving bowls looks beautiful too

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  10. Merhabalar, Umutluhayatlar berna hanımın "fırında çupra" tarifini bugün bloglardan seçmelerde yayınladım.
    http://gencalsabahattin.blogspot.com/
    Her pazartesi yapılan yayınlarda sizinde yayınlanmasını istediğiniz yemek tariflerinizi beklerim.

    Saygılarımla.

    ReplyDelete
  11. Merhabalar, Umutluhayatlar berna hanımın "fırında çupra" tarifini bugün bloglardan seçmelerde yayınladım.
    http://gencalsabahattin.blogspot.com/
    Her pazartesi yapılan yayınlarda sizinde yayınlanmasını istediğiniz yemek tariflerinizi beklerim.

    Saygılarımla.

    ReplyDelete
  12. Fascinating - I love the idea of the custard with mirin and soy. All new tome but works in my head!

    ReplyDelete
  13. Oh, I'm the first to arrive today?? Hahaha!

    I love Chawanmushi & I've been wanting to post a Chawanmushi recipe for a while but just haven't gotten to it. Let's share our versions the next time I post :)

    Love it!

    ReplyDelete
  14. What an interesting custard. I like the idea of serving as an appetizer with savory. The cup is lovely are they special for this? The first photo is stunning!

    ReplyDelete
  15. I want to learn this too.
    The problem is I can't find mirin and kikkoman soy sauce that come in small bottles. I afraid I'm going to waste it afterwards.

    ReplyDelete
  16. really light and creamy. I love chawanmushi.

    ReplyDelete
  17. I like this, but as i hardly cook, so i didn't have dashi, mirin at home, eat outside most of the time...

    ReplyDelete
  18. this is my must order dish if eating at jap restuarant. your chawamushi looks smooth and silky, must be very yummy.

    ReplyDelete
  19. I love chawanmushi very much, may I know where can I buy the hondashi?

    ReplyDelete
  20. Very smooth and creamy! Love your cup!

    ReplyDelete
  21. Love the silken texture and thanks for sharing the great savoury egg dish!

    ReplyDelete
  22. Oh, now I know how's the packing for Mirin & Hondashi are supposed to look like! haha... Your Japanese style custard look really tempting. I wish I can find the ingredients to try it out. Thanks so much for sharing & have a great day. And hope you're feeling well too. Take care.
    Kristy

    ReplyDelete
  23. I havent make this for a long time but am happy with your chinese version leh. hahaha

    ReplyDelete
  24. I do not have the Hondashi, but what an easy dish this is. Love the little bowls!

    ReplyDelete
  25. Occasionally had it at the Japanese restaurant, now with your guidance I could do it at home. Thanks, Ann :-)

    Sawadee from bangkok,
    Kris

    ReplyDelete
  26. The custard look so smooth and velvety!! And this sounds really yummy too!

    ReplyDelete
  27. love this! your chawanmushi looks so silky smooth, like those serve in Japanese restaurants :)

    ReplyDelete
  28. Looks very smooth and silky, yummy. ;) Usually have to wait up extra time whenever we ordered chawanmushi....now can make at home. Have to go get Hondashi first. ;)

    ReplyDelete
  29. Great dish! My family loves it. Very healthy food :)

    ReplyDelete
  30. Your cupbowls are so cute!!! Thanks for sharing and make it so simple and easy...

    ReplyDelete
  31. Oh, my favourite Chawanmushi :) I tried making it few times but just didn't manage to get it right. Yours really look tempting, and I love the bowls you are using, so cute!

    ReplyDelete
  32. Hello everyone, so glad you'll liked this egg custard. It is really easy to make this at home, just follow the steps in my pictures and I'm sure your family will enjoy it.

    Belinda ~ Thank you :)

    Thank you Angie for your compliment :))

    Kristin ~ Try the Japanese or Korean grocery store, they sure have this.

    Mary ~ It is better not to add too many meat in this egg custard because the meat might not probably cooked within 10 mins.

    Belesaaru ~ Thanks for your comment and visiting :) Please come again.

    Thanks Satya.

    Fuat General ~ Thank you very much.

    Blackswan ~ Can't wait to see your post :)

    Lindsey ~ Chawanmushi is usually serves in cup with cover in Japanese family or restaurant.

    Little Inbox ~ You might find mirin and kikkoman soy sauce in big supermarkets and it is not going to waste. Because hondashi, mirin and kikkoman soy sauce are the 3 basic ingredients used in Japanese cuisine.

    Jess ~must try to cook this at home, so much cheaper than eating at the restaurant.

    Esther ~ Can get it at AMK NTUC too, sometime Daiso also have it.

    LS ~ I'm sure you know how to make this :)

    Kristy ~ You're welcome ;DD

    Chris ~ Must make this again lor..

    Jelena ~ You can try my Steamed Silky Eggs if you can't find hondashi.
    http://anncoojournal.blogspot.com/2009/09/steamed-silky-eggs_16.html

    Kris ~ You're welcome :)

    Von & Wiffy ~ Thank you!

    ReplyDelete
  33. sounds interesting..I have never tasted egg custard; now I am curious! Beautiful presentation!

    ReplyDelete
  34. Awee first time, beauty, loving your custard :)

    ReplyDelete
  35. Deliciously cream and velvety; love that color too.

    ReplyDelete
  36. Oh yes, so smooth and silky. Perfecto, Ann!

    ReplyDelete
  37. wow this looks really cool always learn new things from you Ann.and i am adding bacon to my soup next time

    ReplyDelete
  38. will sure try it one day..thanks.

    ReplyDelete
  39. Really love this Japanese dish. You have some nifty and beautiful cup-like bowls to cook this dish. Classy :)

    ReplyDelete
  40. These look perfectly smooth and delicious! I wish I could have a taste!

    ReplyDelete
  41. Thanks for sharing the picture of the ingredients.

    The egg custurd is so smooth, can I have one?

    ReplyDelete
  42. Guess what? I make my chawanmushi this way too!! Using the same granules! :D

    ReplyDelete
  43. I'm glad you made this. I'm no expert at making this even though my mom used to make these for her dinner guests as a starter all the time. To beef up your chawan mushi, improving the quality of 'dashi' is essential and this is so hard to do when you don't live in Japan and can buy all the better grades of Konbu and Niboshi or Katsuobushi for making this. I tried making it with local ingredients once, i.e. chicken broth from a whole chicken + Spanish Dry Sherry. It was kind of eclectic.

    ReplyDelete
  44. I love Chinese egg custard so my boyfriend who lived in Japan for a year was actually recommending that I try this dish. Thanks for posting this!

    ReplyDelete
  45. Thank you Kothiyavunu for your compliment.

    Ananda ~ Thanks for visiting.

    Rebecca ~ Thank you! Please try my Eggs En Cocotte with ham added.
    http://anncoojournal.blogspot.com/2009/11/light-meal-eggs-en-cocotte_06.html

    Thanks Wenn, Christine & Natasha ;)

    Candy ~ 谢谢哦!你也一定会做,对吗?

    Angel ~ Sure ;D

    Faithy ~ I'm sure many bloggers know how to make this using the same ingredients.

    Murasaki ~ Yes, it is best to use the basic stock with bonit flakes and konbu but I am a lazy person ;DD
    hehee...sounds interesting using chicken broth and dry sherry.

    Xiaolu ~ You're welcome :)

    ReplyDelete
  46. 这Chawanmushi我很常弄给孩子吃.....
    但没有你的好料!你的有虾,我的只有鱼饼,嘻嘻!

    ReplyDelete
  47. The custard looks so smooth and those clicks are lovely!

    ReplyDelete
  48. Hello! This looks delicious! The Koreans have something similar to this, but I've never seen it with additions, like the chicken you mention. My guess is that this dish would taste a thousand times better pumped up with some delicious meat! Thank you for making my mouth water! Yummy!

    ReplyDelete
  49. Wow. So sily smooth anncoo. Can I have some please? Just a bite will do :( Haha

    ReplyDelete
  50. Have you tried making your own dashi stock?

    ReplyDelete
  51. 温馨小屋 ~ 我平时做Chawanmushi都不加料。

    Cheah ~ Thanks!

    Patty ~ Thank you for your compliment. Sometime I like to make it plain with no meat.

    Weng ~ sure ;DD

    Peppy ~ Yes, use bonito shaving and konbo.

    ReplyDelete
  52. Amazing...I love custard, but this one is so unique and lovely :)

    ReplyDelete