Chawanmushi 茶碗蒸 (Steamed Egg Custard)
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.
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
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. 😉
Amazing…I love custard, but this one is so unique and lovely 🙂
Magic of Spice ~ Thank you!
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.htmlThanks Wenn, Christine & Natasha ;)Candy ~ 谢谢哦!你也一定会做,对吗?Angel ~ Sure ;DFaithy ~ 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 ;DDhehee…sounds interesting using chicken broth and dry sherry.Xiaolu ~ You're welcome 🙂
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 ;DDPeppy ~ Yes, use bonito shaving and konbo.
The custard looks so smooth and those clicks are lovely!
Have you tried making your own dashi stock?
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!
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.
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!
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!
Thanks for sharing the picture of the ingredients. The egg custurd is so smooth, can I have one?
Guess what? I make my chawanmushi this way too!! Using the same granules! 😀
Awee first time, beauty, loving your custard 🙂
will sure try it one day..thanks.
真美〜味〜
wow this looks really cool always learn new things from you Ann.and i am adding bacon to my soup next time
sounds interesting..I have never tasted egg custard; now I am curious! Beautiful presentation!
Really love this Japanese dish. You have some nifty and beautiful cup-like bowls to cook this dish. Classy 🙂
Oh yes, so smooth and silky. Perfecto, Ann!
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 ;DDChris ~ 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!
These look perfectly smooth and delicious! I wish I could have a taste!
Deliciously cream and velvety; love that color too.
love this! your chawanmushi looks so silky smooth, like those serve in Japanese restaurants 🙂
Great dish! My family loves it. Very healthy food 🙂
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!
Your cupbowls are so cute!!! Thanks for sharing and make it so simple and easy…
The custard look so smooth and velvety!! And this sounds really yummy too!
Occasionally had it at the Japanese restaurant, now with your guidance I could do it at home. Thanks, Ann 🙂
Sawadee from bangkok,
Kris
I havent make this for a long time but am happy with your chinese version leh. hahaha
really light and creamy. I love chawanmushi.
this is my must order dish if eating at jap restuarant. your chawamushi looks smooth and silky, must be very yummy.
Very smooth and creamy! Love your cup!
Love the silken texture and thanks for sharing the great savoury egg dish!
I do not have the Hondashi, but what an easy dish this is. Love the little bowls!
I like this, but as i hardly cook, so i didn't have dashi, mirin at home, eat outside most of the time…
I love chawanmushi very much, may I know where can I buy the hondashi?
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
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.
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!
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.
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!
wow Anncoo, you are a mastercook! This looks super delicious!
Fascinating – I love the idea of the custard with mirin and soy. All new tome but works in my head!
custard looks very delicious ..love the way u made n present each food … serving bowls looks beautiful tooSatyahttp://www.superyummyrecipes.com
I wish they sold handashi here. I would really love to try this dish. It sounds so good.
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.
WOW! I love the little surprise of the prawn underneath. I love the combination of egg and shrimp. The cups are gorgeous.
A very new dish to me and a nice presentation!
Custard in tea cups looks delicious.