Japanese Egg Custard Soup
Delight in the delicate elegance of Japanese Egg Custard Soup, a timeless dish known as "Chawanmushi" that’s as comforting as it is refined. This savory custard achieves its signature velvety texture by blending silky eggs with umami-rich dashi stock, soy sauce, and mirin. Studded with tender bites of chicken, succulent shrimp, earthy shiitake mushrooms, and optional kamaboko fish cake, each serving delivers a harmonious balance of flavors. Topped with fragrant mitsuba or cilantro and steamed to gentle perfection, this dish is a visual and culinary masterpiece. Ideal as an appetizer or a light main dish, it’s a must-make for fans of authentic Japanese cuisine.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 cups Dashi stock
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 0.5 teaspoon Salt
- 4 small cubes Chicken thigh, skinless and boneless
- 4 pieces Raw shrimp, peeled and deveined
- 4 slices Shiitake mushrooms
- 4 slices Kamaboko (fish cake), optional
- 4 small sprigs Mitsuba (Japanese parsley) or cilantro
Instructions
In a mixing bowl, gently whisk the eggs until they are just blended. Avoid beating too much air into the mixture to ensure a smooth custard.
Gradually add the dashi stock to the eggs while whisking slowly. Then mix in the soy sauce, mirin, and salt until evenly combined. Strain the egg mixture through a fine sieve to remove any lumps and set it aside.
Prepare 4 small heatproof bowls or chawanmushi cups. In each bowl, place 1 cube of chicken, 1 shrimp, 1 slice of shiitake mushroom, and 1 slice of kamaboko if using.
Carefully pour an equal amount of the egg mixture into each bowl, leaving at least 1/4 inch of space at the top. Gently position a sprig of mitsuba or cilantro on the surface of each custard.
Cover each bowl tightly with aluminum foil or a lid to prevent condensation from dripping into the custard during steaming.
Prepare a steamer and bring the water to a gentle simmer over medium-low heat. Place the bowls into the steamer and steam for 15-20 minutes or until the custard sets. To check doneness, insert a toothpick into the custard—it should come out clean.
Remove the bowls from the steamer and let them cool slightly before serving. Serve warm as a standalone dish or as part of a Japanese meal. Enjoy!
Nutrition Facts
Calories |
125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
