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
- 3 whole large eggs
- 1 cup dashi stock, cooled
- ¾ tbsp soy sauce
- ½ tbsp mirin
- 4 oz fresh mushrooms, sliced
- 1 whole scallion, sliced into 1-inch pieces
- ¼ tsp salt
Instructions
- 1
Bring a kettle of water to a boil. Set up a steamer basket or pot with a rack insert.
- 2
Whisk eggs in a bowl until combined. Add cooled dashi, soy sauce, mirin, and salt; stir gently.
- 3
Strain the egg mixture through a fine sieve to remove air bubbles; let sit 2 minutes.
- 4
Divide mushrooms and scallion between two heatproof bowls or cups. Pour custard over.
- 5
Place bowls in steamer basket. Cover and steam over boiling water 12-14 min until set.
- 6
Center should jiggle slightly when nudged; edges should be fully set. Remove carefully.
- 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
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