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Chawanmushi with chilli pepper, served as a rich egg dish
Smooth Japanese savoury egg custard with a spicy chilli kick

Spicy chilli chawanmushi

Author: Flavelo
Recipes Main Courses Soups
Chawanmushi literally means "steamed in a tea cup". This Japanese savoury pudding is the height of sophistication: tremblingly soft, like the finest silk. The traditional flavour profile is restrained, but this version adds a bold twist with chilli, creating an exciting contrast with the egg's neutral creaminess. The secret lies in the steaming temperature: if too hot, the egg curds and becomes spongy.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 140 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Heatproof bowls (ramekins): For steaming.
  • Sieve: For smoothness of egg liquid.
  • Large pot with lid: For the steam bath.

Allergen Information

⚠️ Eggs
⚠️ Soya
⚠️ Sesame
⚠️ Cereals containing gluten

Instructions

1 ✓

Crack the eggs into a bowl and beat gently, trying to introduce as little air as possible (don't froth).

Tip: Air bubbles ruin the smooth texture.
2 ✓

Mix in the stock, soy sauce, mirin and salt. Then strain the mixture through a fine sieve.

Tip: Straining removes the chalaza and bubbles, making the custard mirror-smooth.
3 ✓

Slice the mushrooms, chop the chilli and spring onion into rings. Place them at the bottom of the bowls.

Tip: Solid ingredients enrich the dish, but don't add too many so the egg dominates.
4 ✓

Pour the egg liquid into the bowls over the vegetables. Cover each one tightly with aluminium foil.

Tip: Foil prevents condensation from dripping onto the top of the custard, which would cause craters.
5 ✓

Place the bowls in a pot with an inch of water. Cover the pot and steam over very low heat for 15-20 minutes.

Tip: The water should just simmer, not boil (gentle heat treatment).
6 ✓

Check with a needle test or by shaking (it should tremble like jelly). Drizzle with sesame oil when serving.

Recipe FAQ

Why is the top pitted?
The temperature was too high and the egg boiled. You must steam over low heat, over simmering water.
It didn't set.
There was too much liquid (stock) compared to the egg, or you didn't steam it long enough.

Ingredients

  • 4 Eggs (Large)
  • 400 ml Chicken stock (or Dashi, room temperature)
  • 1 tbsp Soy sauce
  • 1 tbsp Mirin (Japanese sweet rice wine)
  • 0.5 tsp Salt
  • 1 Chilli pepper (to taste)
  • 1 stalk Spring onion
  • 50 g Mushrooms (e.g. Shiitake or Button)
  • 1 tsp Sesame oil (for serving)