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Traditional Japanese Chawanmushi (Savory Steamed Egg Custard with Dashi, Prawns and Shiitake)
The height of Japanese culinary refinement: a silky, savory egg custard steamed in small lidded teacups, trembling like warm silk, infused with clear dashi broth, succulent prawns, shiitake mushrooms, and mitsuba herbs.
Prep
15 min
Cook
18 min
Total
33 min
Ingredients
servings
4
- Fresh large eggs, gently beaten3 pc
- Cooled Japanese dashi stock450 ml
- Mirin sweet cooking wine1 tsp
- Japanese light soy sauce1 tsp
- Raw prawns, peeled and deveined4 pc
- Fresh shiitake mushroom caps, thinly sliced2 pc
- Fine sea salt½ tsp
Preparation Steps
1
Gently combine beaten eggs with cooled dashi, mirin, light soy sauce, and salt. Strain twice through a fine-mesh sieve to ensure a mirror-smooth texture devoid of bubbles.
5 min timer
2
Place a prawn and shiitake slices in the bottom of each cup. Gently ladle the strained egg mixture over them, skim any surface bubbles, and cover with lids or foil.
4 min timer
3
Place cups in preheated steamer. Wrap pot lid with a cloth to prevent condensation drops. Steam on gentle low heat for 15-18 minutes until set like soft custard and clear broth emerges on top. Serve warm with small spoons.
18 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
120
Protein
11g
Carbohydrates
3g
Fat
6.5g
Allergens
EggsCrustaceansFishsoyaGluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
