Chawanmushi Recipe

Chawanmushi Recipe


How To Make Chawanmushi

Filled with prawns, mushrooms, & steamed fish cakes, this steamed savory egg custard or chawanmushi offers a scrumptious Japanese appetizer.

Prep: 10 mins
Cook: 15 mins
Total: 25 mins


  • 3 eggs
  • dashi stock, mixed with water
  • 4 large prawns, cooked
  • 4 shiitake mushrooms
  • 8 slices kamaboko fish cake, steamed
  • 1 tsp cooking sake
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 pinch salt


  1. Start by beating the eggs in a bowl gently, try and make sure that the eggs do not froth up at all. Start soaking the shiitake mushrooms in the water while preparing the next few steps.

  2. In a separate bowl, mix together the dashi stock, soy sauce, cooking sake, salt and sugar. Add this mix to the egg while stirring contantly to get a good mix.

  3. Once everything is mixed together, strain the mix through a very fine sieve to make sure that the mixture is perfectly smooth

  4. Drain the shiitake mushrooms from the water, remove the stems, and slice in half. Add 2 of the sliced halves of shiitake, 1 large prawn, and 2 slices of kamaboko to a small cup or bowl for each person. Then fill the cups with the egg mixture to near the top.

  5. Preheat the steamer, add the cups to it and steam them on low heat for approximately 15 minutes. Poke a toothpick in the chawanmushi to check if it has set. If the toothpick still has egg mix on it, allow them to steam for a little longer.

  6. Serve as an appetizer to any traditional Japanese meal. Enjoy!


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