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Chawanmushi with garlic, served with prawns and green onions
Savoury Japanese egg custard infused with garlic and dashi

Garlic Chawanmushi

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Chawanmushi is a symbol of Japanese culinary sophistication: a savoury 'egg pudding' that is steamed, not baked. The goal is a trembling, silky texture that almost melts in the mouth. In this version, garlic and miso enrich the light egg custard with deep, earthy umami flavours, forming a bridge between tradition and modern taste.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Steamer: For gentle heat treatment.
  • Heatproof ceramic bowls: For serving.
  • Fine sieve: To homogenise egg.

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Soya
⚠️ Crustaceans
⚠️ Sesame

Instructions

1 ✓

Heat sesame oil in a small saucepan, sauté the crushed garlic briefly, but do not brown.

Tip: Releasing garlic flavours in oil gives a more intense result than adding it raw.
2 ✓

Pour in the dashi stock and milk. Stir in the miso paste and soy sauce until dissolved. Remove from heat and let cool to lukewarm.

Tip: It is critical that the liquid is not hot (max 40-50°C) when added to the egg, otherwise the egg will curdle (scramble).
3 ✓

Beat the eggs in a bowl with chopsticks or a fork using a 'cutting' motion. Do not froth!

Tip: Foam is the enemy of smooth texture. Try not to mix air in.
4 ✓

Slowly pour the lukewarm, seasoned liquid into the egg, then strain the whole mixture through a fine sieve.

Tip: Straining removes the chalaza and accidental air bubbles, ensuring a perfectly homogenous gel.
5 ✓

Place 2 prawns at the bottom of each bowl, then pour the egg mixture over. Cover bowls with aluminium foil.

Tip: Covering protects the custard from water dripping from the steam, which would gouge craters in the surface.
6 ✓

Steam over low heat for 15-20 minutes. It is ready when the centre still trembles slightly but is no longer runny. Serve with spring onion.

Tip: Forming the egg protein network (coagulation) requires time and gentle heat.

Recipe FAQ

Why did bubbles form in the custard?
The steam was too hot. Eggs begin to boil above 80°C, and bubbles freeze into the custard. Steam on lower heat!
Why did it stay runny?
Either you didn't steam long enough, or there was too much liquid. The correct ratio is approx. 1 part egg : 2.5-3 parts liquid.

Ingredients

  • 4 whole Eggs (Large)
  • 500 ml Dashi stock (or strained chicken stock)
  • 100 ml Milk
  • 1 tbsp Soy sauce
  • 2 cloves Garlic (crushed)
  • 1 tbsp Sesame oil
  • 1 tbsp Miso paste (white)
  • 8 whole Prawns (peeled)
  • 1 stalk Spring onion