Friday, September 21, 2012

Chawanmushi (Japanese egg custard)

Chawan Mushi

Recipe by Caroline Phelps

Chawan Mushi (Steamed Egg Custard)

This light and delicate egg custard is a wonderful appetizer to prepare if you're looking to wow your partner or dinner guests. It's both beautiful and fun to eat, is extremely simple and easy to make, and require few ingredients. This Japanese dish is often served in omakase meals and in traditional Japanese restaurants. The flavors are mild, eggy and earthy, with a texture very similar to silken tofu.

  • 1 1/2 cup low sodium chicken or beef broth (room temperature)
  • 4 large eggs
  • 1 tbsp extra virgin olive oil
  • 2 cups chopped mushrooms
  • 3 scallions, finely chopped
  • Sauce:
  • 4 tbsp low sodium chicken or beef broth
  • 1 1/2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp rice wine vinegar

Cooking Directions:

Bring the water in your  steamer to boil, cover and lower the heat to simmer.


In a large pan, add the oil and cook the mushroom for a few minutes until they become slightly caramelized. Set aside and let them cool down to room temperature.Your chicken or beef broth should also be room temperature. 

Whisk the eggs and add broth. In 4 small separate bowls, equally divide the mushrooms and pour the egg stock on top. Add a few scallions in each cup and briefly stir. Put the cups in the  steamer, cover and steam for 12-14 minutes. 

mushroom and egg custard in steamer

Meanwhile mix all the ingredients of the sauce together and set aside. When the custard cups are ready, take them out of the steamer, pour a little sauce on top and garnish with scallions.

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