Chawanmushi -Japanese Steamed Eggs Recipe

photo 1

Before steaming!

photo 2


photo 4

The final product 🙂

This recipe was sent to me by a friend of mine and I have changed some of the ingredients.

(Serves 2 people)

    • 2 dried shiitake mushroom
    • 3 Tbsp. water
    • ½ cup dashi stock
    • 2/3 chicken thigh
    • ½ Tbsp. sake
    • a few slices of carrots
    • 1 large egg
    • a few slices of fish cake (japanese or taiwanese)
    • You can also add other seasonal ingredients (e.g. Matsutake mushroom)
    • ½ tsp. mirin
    • ¼ tsp. salt
    • ¼ tsp. soy sauce
Toppings (optional)
  • Green onions


  1. In a small bowl, combine dried shiitake and water. Let it soak for 15 minutes. When shiitake becomes soft, cut each into quarters. KEEP THE WATER.
  2. Put the water from Step 1 into a measuring cup, and then fill with dashi stock until you have ½ cup of liquid.
  3. Cut chicken into small cubes so that they will cook faster. Marinate chicken in sake for 15 minutes (sake will get rid of meaty taste and smell).
  4. Slice up some carrots. Put it in a microwave-safe bowl or container filled with water. Cover and microwave it for 1 minute.
  5. Whisk the egg in a medium bowl. Add Seasonings and dashi mixture from Step 2 and mix well.Start boiling water.  The amount of water should cover ½ of chawanmushi cup.
  6. When boiling, reduce the heat to the LOWEST heat.
  7. Divide all the ingredients into 2 cups. I started with chicken on the bottom, shiitake, and fishcake. Then carrots on top (the colorful ingredients should be near the top of cup).  Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will look nicer when cooked. Put the lid on (or cover with aluminum foil tightly if you don’t have chawanmushi cup).  Place gently inside the hot water (it should NOT be “boiling”) and cover the pot’s lid.  Cook for 25-30 minutes on the lowest heat. If you are not adding chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done.
  8. Garnish with green onions! Voila!

PS.  If you want to make your steamed eggs extra smooth, you can sieve it when pouring it into the cups.  I’m too lazy!


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