Chawanmushi
Indulge in the ultimate silky sensation with this delightful Chawanmushi! This Japanese steamed egg custard combines the rich flavors of dashi broth and umami-packed mushrooms, creating a dish that's both comforting and elegant. Perfect for breakfast or a light dinner, you won't want to miss this creamy egg extravaganza!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 ladles of hot water
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(1)
- Olive oil
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Soy sauce
📦Other(1)
- Sesame & chives
Nutrition (per serving)
Calories
96
Protein
5g
Carbs
1g
Fat
8g
👨🍳 Instructions
- 1
Whisk the eggs with hot water and salt.
- 2
Steam for 15 minutes and then top with soy sauce, olive oil, sesame, and chives.
💡 Pro Tips
- ✓Whisk eggs with water at 160-170°F (71-76°C) rather than boiling water to prevent curdling; temperatures above 180°F cause egg proteins to denature too rapidly, creating a grainy texture instead of a silky custard.ingredient160-170°F optimal, avoid >180°F
- ✓Strain the egg mixture through fine mesh twice after whisking to remove air bubbles and foam, which cause cratering and uneven texture during the 15-minute steam—bubbles expand unevenly under heat.techniqueDouble-strain through fine mesh
- ✓Steam at a gentle 190-205°F (88-96°C) with a paper towel draped inside the steamer lid to absorb condensation; water droplets falling back into the custard cause surface pitting and break the smooth surface tension.equipment190-205°F, paper towel barrier
- ✓Use a 1:3 egg-to-liquid ratio by volume (1 egg to 3 parts dashi or water) to achieve the proper gel set at 149-158°F (65-70°C) internal temperature; this ratio accounts for egg protein concentration needed to trap moisture without over-setting.ingredient1:3 egg-to-liquid ratio
- ✓Finish with room-temperature (68°F/20°C) soy sauce and oil immediately after removing from heat rather than drizzling on hot custard; temperature differential causes oils to disperse evenly across the surface instead of beading up.timingApply at 68°F, immediately after steaming
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Chawanmushi
Indulge in the ultimate silky sensation with this delightful Chawanmushi! This Japanese steamed egg custard combines the rich flavors of dashi broth and umami-packed mushrooms, creating a dish that's both comforting and elegant. Perfect for breakfast or a light dinner, you won't want to miss this creamy egg extravaganza!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 ladles of hot water
🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(1)
- Olive oil
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Soy sauce
📦Other(1)
- Sesame & chives
Nutrition (per serving)
Calories
96
Protein
5g
Carbs
1g
Fat
8g
👨🍳 Instructions
- 1
Whisk the eggs with hot water and salt.
- 2
Steam for 15 minutes and then top with soy sauce, olive oil, sesame, and chives.
💡 Pro Tips
- ✓Whisk eggs with water at 160-170°F (71-76°C) rather than boiling water to prevent curdling; temperatures above 180°F cause egg proteins to denature too rapidly, creating a grainy texture instead of a silky custard.ingredient160-170°F optimal, avoid >180°F
- ✓Strain the egg mixture through fine mesh twice after whisking to remove air bubbles and foam, which cause cratering and uneven texture during the 15-minute steam—bubbles expand unevenly under heat.techniqueDouble-strain through fine mesh
- ✓Steam at a gentle 190-205°F (88-96°C) with a paper towel draped inside the steamer lid to absorb condensation; water droplets falling back into the custard cause surface pitting and break the smooth surface tension.equipment190-205°F, paper towel barrier
- ✓Use a 1:3 egg-to-liquid ratio by volume (1 egg to 3 parts dashi or water) to achieve the proper gel set at 149-158°F (65-70°C) internal temperature; this ratio accounts for egg protein concentration needed to trap moisture without over-setting.ingredient1:3 egg-to-liquid ratio
- ✓Finish with room-temperature (68°F/20°C) soy sauce and oil immediately after removing from heat rather than drizzling on hot custard; temperature differential causes oils to disperse evenly across the surface instead of beading up.timingApply at 68°F, immediately after steaming