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Chawan Mushi

Japanese Egg Custard
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Japanese
Servings 4 Cups

Equipment

  • 1 Steamer
  • 1 Fine Mesh Sieve
  • 4 Japanese Tea Cups
  • 2 Mixing Bowls

Ingredients
  

  • 4 Eggs
  • 1 tbsp Dashi Powder
  • 1 tbsp Shoyu
  • 1 tbsp Mirin
  • 200 ml water (or 1 Tea cup)
  • Diced Chicken Thighs
  • Imitation Crab
  • Shitake Mushroom

Finishing Sauce

  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 200 ml Udon Broth

Instructions
 

  • Whisk eggs until fully mixed
  • Add dashi, shoyu, mirin and water
  • Mix well
  • Run through Fine Mesh Sieve 2 to 3 times until there are no clumps
  • Remove all air bubbles using a torch or by popping
  • Add in toppings and filling
  • Cover tea cups with aluminum foil
  • Steam for 20 minutes with lid a little open
  • Pour 2-3 tablespoons of thickened udon broth on top and serve