Chawanmushi is a silky smooth Japanese savory egg custard made with eggs, dashi broth, and various toppings. Traditionally steamed, this quick microwave version makes it fast and easy to prepare at home. Follow this step-by-step guide for a delicate, restaurant-style chawanmushi in just minutes!
茶碗蒸し
Difficulty: ★★★★☆Servings
2
servingsPrep time
20
minutesCooking time
30
minutesIngredients
- For the Egg Mixture:
2 eggs
300ml (1¼ cups) water
2 tbsp white dashi (Substitute: 1 tbsp soy sauce + 1 tsp mirin + 1 tsp dashi powder mixed with water)
- For the Toppings:
1–2 chikuwa fish cakes, sliced (Substitute: Imitation crab or shrimp)
2–3 small broccoli florets (Substitute: Spinach or mitsuba leaves)
Shimeji mushrooms, to taste (Substitute: Shiitake or enoki mushrooms)
Directions
- Prepare the Toppings
Slice chikuwa fish cakes into bite-sized pieces.
Cut broccoli into small florets and lightly blanch them in hot water.
Separate shimeji mushrooms into small clusters. - Make the Egg Mixture
In a mixing bowl, combine eggs, water, and white dashi.
Gently whisk (do not overbeat) until well combined.
Strain the mixture through a fine mesh sieve to remove bubbles and create a smooth texture. - Assemble the Chawanmushi
Place the toppings into heatproof cups or small bowls.
Pour the strained egg mixture over the toppings.
If bubbles appear, remove them with a spoon for a smoother texture. - Cook in the Microwave
Cover with plastic wrap and microwave at 150W for 20–23 minutes or 300W for 10–12 minutes.
The custard is done when the center is just set but still jiggly. - Serve & Enjoy!
Let cool slightly before serving.
Enjoy warm as an appetizer or side dish!
Notes
- ✔ For a traditional touch: Add ginkgo nuts, shrimp, or kamaboko (fish cake).
✔ For a creamier texture: Use kombu dashi or chicken broth instead of water.
✔ For a stovetop version: Steam the custard over low heat for 15–20 minutes.
✔ For a vegetarian option: Omit fish-based ingredients and use mushrooms & tofu.
✔ For storage: Chawanmushi can be kept in the fridge for up to 1 day and reheated gently.