Let’s make Chawanmushi, a traditional Japanese steamed egg custard!
The process may seem simple, but there are plenty of ways it can go wrong — the custard might not set properly, or the texture may end up less than smooth.
In this recipe, we’ll walk you through some tips to help you get it just right ♪
Chawanmushi beautifully showcases the delicate elegance of Japanese cuisine. It’s perfect for both special occasions and everyday meals — we hope you’ll give it a try!
Table of Contents
What is Chawanmushi
Chawanmushi is a traditional Japanese savory steamed egg custard, made by blending eggs with dashi—a flavorful Japanese soup stock—to create a delicate and silky mixture. Ingredients such as chicken, shiitake mushrooms, shrimp, and ginkgo nuts are added, and the mixture is gently steamed in a small cup (chawan) to produce a smooth and silky texture. The name chawanmushi itself reflects this preparation method: chawan means “small bowl” or “tea cup,” and mushi means “steamed.”
It is rarely served as a main dish. Instead, it often appears as an appetizer in a multi-course meal or as a side dish in everyday home cooking. Although it doesn’t usually take center stage, chawanmushi is well-loved by many Japanese people and enjoyed across all ages.
While it looks like a sweet custard, it’s actually savory, with a delicate flavor that comes from dashi made with ingredients like bonito flakes and kombu (kelp). Since its flavor relies heavily on the quality of the dashi, chawanmushi is an excellent dish for experiencing the subtle beauty of Japanese culinary culture.
It often includes seasonal or locally sourced ingredients, making it a dish through which you can enjoy the flavors of both the season and the region.
The Story Behind This Recipe
Chawanmushi has been enjoyed in Japan since the Edo period (1603–1868), when it was primarily served at banquets for members of the upper class—such as samurai, wealthy merchants, and aristocrats.
Because of this history, it still carries an elegant and sophisticated image for many Japanese people today.
The use of seasonal ingredients and its beautifully arranged presentation reflect the aesthetic sensibilities of the upper class during the Edo period.
At high-end Japanese restaurants, chawanmushi is often served in elegant, lidded cups—many of which are crafted using traditional pottery unique to the region. The vessel itself is considered part of the dining experience, offering both visual and cultural enjoyment.
We hope you’ll try chawanmushi as if stepping back in time to the Edo era, and savor the refined beauty of this timeless Japanese dish.
Ingredients (Serves 4)
- Eggs - 2
Fillings
- Boneless chicken thigh – 4 pieces / approx. 1.8 oz / 50 g (cut into 4 pieces and lightly salted)
- Boiled shrimp – 4 pieces (sprinkled with a pinch of salt)
- Kamaboko (steamed fish cake with a pink swirl) – 4 slices
- Shiitake mushroom – 1 cap (sliced into 8 pieces)
- Ginkgo nuts – 4
- Mitsuba (Japanese parsley) – approx. ¼ bunch
( Feel free to customize the fillings to your liking.)
Egg Mixture
- Dashi stock – 300 ml / 10.5 fl oz (typically made with bonito-flake dashi)
Learn more about dashi here. - Soy sauce – 2 tsp / 0.35 oz / 10 g
- Mirin – 1 tsp / 0.2 oz / 5 g
- Cooking sake – ½ tsp / 0.1 oz / 2.5 g
- Salt – ⅕ tsp / 0.04 oz / 1 g
- Additional salt – a pinch
Instructions
| 1 |  | Crack the eggs into a bowl. Using chopsticks, stir the eggs by moving them side to side along the bottom of the bowl, breaking up the egg whites without creating foam. Tip Avoid incorporating air into the egg mixture, as air bubbles can cause unwanted holes (“su”) in the custard after steaming. |
| 2 |  |
Add the dashi, soy sauce, mirin, cooking sake, and salt to the eggs and mix. Tip The golden ratio of egg to dashi is 1:3. Too much dashi will prevent the custard from setting, while too much egg will make it firm and less delicate. |
| 3 |  |
Strain the egg mixture through a fine mesh sieve. Tip Though it takes an extra step, straining removes any chalazae or undissolved egg whites, ensuring a silky-smooth custard. |
| 4 |  |
Place the chicken, shrimp, kamaboko, shiitake slices, and ginkgo nuts into heatproof cups. Stir the strained egg mixture once more, then gently pour it evenly into each cup. Tip |
| 5 |  | Cover each cup with aluminum foil. |
| 6 |  |
Once your steamer is producing steam, place the cups inside and cover with the steamer lid. Tip Make sure steam is fully rising before placing the cups in the steamer. Starting with low heat can cause the custard to fail to set properly. |
| 7 |  |
Steam over high heat for 3 minutes. Then reduce to low heat and steam for 10 minutes more. Turn off the heat and let the custard sit with the lid on for an additional 10 minutes to finish cooking with residual heat. Tip If you continue to steam over high heat, the moisture from the dashi can get trapped inside the set custard and create holes (“su”). To achieve a smooth texture, lower the heat partway through and let it gently finish cooking with residual steam. |
| 8 |  | Remove the foil. Garnish with mitsuba (Japanese parsley), then cover again with a lid or foil. Let sit for 1–2 minutes. Ready to serve! |
Top Spots in Japan We Recommend — Kaiten-zushi 回転寿司
Even if you’re craving chawanmushi at a restaurant, it’s often served only as a side dish or appetizer, and it’s rare to find places where you can order it on its own.
However, at conveyor belt sushi restaurants (kaiten-zushi), you can usually order chawanmushi as a standalone item.
Japan is currently experiencing a conveyor belt sushi boom. In most busy commercial areas and residential neighborhoods, you’ll almost always find at least one kaiten-zushi spot.
Major chains like Sushiro, Kura Sushi, and Hama Sushi are competing fiercely, offering sushi at incredibly affordable prices.
These restaurants always have chawanmushi on the menu, and you can enjoy a surprisingly good version of it for a low price.
To be honest, the sushi may not match the quality of a high-end sushi restaurant, but the overall experience is highly entertaining and unique. The prices are budget-friendly, and the atmosphere is very family- and child-friendly.
If you visit Japan, we highly recommend trying a kaiten-zushi restaurant!