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Chawanmushi with mirin, steamed egg dish with prawn and mushroom pieces
Delicate savoury egg custard served in a tea cup with shiitake and prawns

Chawanmushi with mirin (Japanese steamed egg custard)

Author: Flavelo
Recipes Soups Quick Meals
Chawanmushi literally means 'steamed in a tea cup'. It is Japan's savoury egg custard, famous for its trembling pudding consistency. Unlike Western egg dishes (scrambled eggs, omelette), here the goal is not frying but the gentlest heat treatment so egg structure just sets but remains silky. Dashi (fish stock), soy sauce, and Mirin (sweet rice wine) provide the 'umami' bomb that elevates this simple dish to haute cuisine.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 180 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Heatproof cups or bowls
  • Steamer pot (or pot with water)
  • Sieve (important!)
  • Aluminium foil

Allergen Information

⚠️ Eggs
⚠️ Soya
⚠️ Crustaceans
⚠️ Fish (Dashi)

Instructions

1 ✓

Crack eggs into a bowl and mix with a fork or chopsticks using 'cutting' motions. Do not whisk until frothy!

Tip: Goal is to mix yolk and white, but not introduce air, as bubbles ruin smooth surface.
2 ✓

Add cold Dashi stock, mirin, soy sauce, and salt. Mix gently.

Tip: If you add hot stock, egg will curdle (turn into scrambled eggs) even before steaming.
3 ✓

Strain mixture through a fine sieve into another vessel. This step is essential for silky texture.

Tip: Sieve catches egg white clumps (chalaza), so result will be uniform texture.
4 ✓

Put 1 mushroom and 2 prawns at bottom of cups. Carefully pour egg liquid over, filling approx 3/4 of cup.

Tip: Pour slowly so no bubbles form. If any on top, pop them.
5 ✓

Cover cups tightly with foil. Place in steamer and steam on low heat for 15-20 minutes.

Tip: Foil protects surface from dripping water (condensation), which would dilute custard.
6 ✓

Check by shaking: if it wobbles like pudding but doesn't run, it's ready. Sprinkle with spring onion and serve hot.

Recipe FAQ

Why is the top pitted/bubbly?
Temperature was too high. Egg started to boil. Steam on lower heat, or leave steamer lid slightly ajar.
It didn't set, remained runny.
Too much liquid compared to egg, or you didn't steam long enough. Ratio is usually 1 part egg : 2.5-3 parts liquid.

Ingredients

  • 3 pcs Eggs (Large)
  • 375 ml Dashi stock (cooled)
  • 1 tbsp Mirin (sweet rice wine)
  • 1 tbsp Light soy sauce
  • 1 pinch Salt
  • 2 heads Shiitake mushrooms (or button mushrooms)
  • 4 pcs Prawns (cleaned)
  • 1 stick Spring onion (green part)