Mushroom Chawanmushi
A delicate Japanese steamed egg custard studded with mushrooms, requiring nothing but eggs, dashi, soy sauce, and mirin. Silky, savory, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 145
- Protein
- 11g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring a kettle of water to a boil. Set up a steamer basket or pot with a rack insert.
Step 2
Whisk eggs in a bowl until combined. Add cooled dashi, soy sauce, mirin, and salt; stir gently.
Step 3
Strain the egg mixture through a fine sieve to remove air bubbles; let sit 2 minutes.
Step 4
Divide mushrooms and scallion between two heatproof bowls or cups. Pour custard over.
Step 5
Place bowls in steamer basket. Cover and steam over boiling water 12-14 min until set.
Step 6
Center should jiggle slightly when nudged; edges should be fully set. Remove carefully.
Step 7
Serve hot in the same bowls. Drizzle with a few drops of soy sauce if desired.
Tools you’ll need
- kettle
- steamer basket or bamboo steamer
- heatproof bowls or ceramic chawanmushi cups (6 oz each)
- whisk
- fine sieve
- thermometer or visual inspection for doneness
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
