Chawan-Mushi (Japanese Egg Custard) Recipe

Name: Chawan-Mushi (Japanese Egg Custard)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Egg; 180 ml water; 1 2 inch x 2 inch piece kombu/dried kelp; 1 handful Katsuobushi; 1/2 tsp Usukuchi/light colored and salty soy sauce; 1/4 tsp salt; 2 small pieces boiled chicken; 2 small pieces mochi; 2 small pieces KAMABOKO fish cake; 2 small pieces Shiitake Mushroom; 2 small pieces YURINE and NAMAFU, only If you find at grocery; to taste Yuzu peel; 2 MITSUBA leaves

Servings: persons

1 Egg
180 ml water
1 2 inch x 2 inch piece kombu/dried kelp
1 handful Katsuobushi
1/2 tsp Usukuchi/light colored and salty soy sauce
1/4 tsp salt
2 small pieces boiled chicken
2 small pieces mochi
2 small pieces KAMABOKO fish cake
2 small pieces Shiitake Mushroom
2 small pieces YURINE and NAMAFU, only If you find at grocery
to taste Yuzu peel
2 MITSUBA leaves

1
First, let's make Japanese dashi soup stock!
2
Soak kombu in the water at least 30 minutes.
3
Place the pot on low to medium heat.
4
Right before the water boils, remove the kombu.
5
Turn off the heat, and add the Katsuobushi.
6
Let it set until Katsuobushi sinks.
7
Strain the stock through a strainer with paper towel.
8
Look at this golden color!!
9
Let it cool.
10
Preheat a steamer on high heat.
11
Cut the solid ingredients into small pieces.
12
Dip the chicken and shrimp into the soy sauce .
13
Mix dashi, soy sauce and salt in a bowl.
14
Taste it and if you feel that it's just like a soup, it's perfect!
15
Adjust taste if needed.
16
Beat the egg and add the dashi mixture to the egg.
17
Strain it with a strainer.
18
Place the solid ingredients in a small cup or a ramekins.
19
Pour the egg mixture to fill 3/4 of cup and cover the cup.
20
Reduce steamer heat to low.
21
Place cups into the steamer.
22
Cover and steam for about 10 minutes or until it is firm like silky tofu.
23
Garnish each cup with a YUZU peel and MITSUBA leaf.
24
You may also make Chawan-mushi with a microwave instead of a steamer.
25
Pour hot water into a deep pyrex dish (or a heat resistant dish) for the water bath.
26
Microwave in the water bath for 2 to 5 minutes.
27
The time depends on your microwave power and the width of the cup.
28
Please be careful not to overdo it.
29
You may need to extend the cooking time by another 15 sec or so.
30
Otherwise, You'll make a big mess... Take it slow!
31
Yummy!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Egg, 180 ml water, 1 2 inch x 2 inch piece kombu/dried kelp, 1 handful Katsuobushi, and more.

Yes, Chawan-Mushi (Japanese Egg Custard) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chawan-Mushi (Japanese Egg Custard)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions