Chawan Mushi, Japanese Savory Steamed Custard

Name: Chawan Mushi, Japanese Savory Steamed Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 3 large Napa cabbage leaves, green parts thinly shredded, white parts finely chopped; 3 fresh oyster mushrooms, trimmed and thinly sliced; 2 scallions, trimmed and thinly sliced; 1 teaspoon salt; 1 1/2 cups Chicken Broth; 1 1/2 teaspoons low-sodium soy sauce; 1/2 teaspoon sugar; 4 large eggs, beaten; 5 small celery leaves from the tender, inner ribs, for garnish; 5 teaspoons tobiko (flying fish) roe (optional), for garnish

Servings: persons

1 tablespoon peanut oil
3 large Napa cabbage leaves, green parts thinly shredded, white parts finely chopped
3 fresh oyster mushrooms, trimmed and thinly sliced
2 scallions, trimmed and thinly sliced
1 teaspoon salt
1 1/2 cups Chicken Broth
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
4 large eggs, beaten
5 small celery leaves from the tender, inner ribs, for garnish
5 teaspoons tobiko (flying fish) roe (optional), for garnish

1
Pour 1 cup water into the pressure cooker and set a trivet in it.
2
Use five 6-ounce ramekins, not greased (its not necessary because the custards dont get unmolded),
3
Heat the oil together with the cabbage, oyster mushrooms, scallions, and salt in a skillet over medium-high heat until beginning to wilt, 2 to 3 minutes.
4
Stir in the broth, soy sauce, and sugar.
5
Remove from the heat, add the eggs, and whisk to mix.
6
Divide the mixture among the ramekins.
7
Cover each with foil, pinching around the edges to seal.
8
Set 3 of them on the trivet.
9
Place a second trivet on top and set the remaining 2 ramekins on it.
10
Lock on the lid and bring to pressure over high heat, about 4 minutes.
11
Reduce the heat to medium and cook for 8 minutes.
12
Remove from the heat and let sit for 6 minutes to finish cooking.
13
With the steam vent pointed away from your face, gently release any remaining pressure.
14
Carefully remove the lid and let sit another 5 minutes.
15
Using 2 thick terry doth kitchen towels, lift out the ramekins.
16
Remove the foil.
17
Tuck a celery leaf in the top of each custard and place a dollop of the caviar alongside, if desired.
18
Serve right away.

345

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 1 tablespoon peanut oil, 3 large Napa cabbage leaves, green parts thinly shredded, white parts finely chopped, 3 fresh oyster mushrooms, trimmed and thinly sliced, 2 scallions, trimmed and thinly sliced, and more.

Yes, Chawan Mushi, Japanese Savory Steamed 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!