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This classic dish is the definition of comfort food, harnessing the pure umami flavor of good dashi in a minimal, soothing custard—perfect for the cold season. The silky chawanmushi will melt in your mouth. You can customize it with toppings of your liking to suit your preference as well.

Chawanmushi

Chawanmushi, heart and warm Japanese dish

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Servings Serving

Ingredients

For the Dashi/Broth

1 Cup Dashi or Japanese Soup Stock (Alternatively, 200ml of water and 1tsp of KAWASHIMAYA Plant-Based Dashi Powder)
1 tsp Shoyu or Japanese Soy Sauce (Usukuchi/light-colored preferred)
1/2 tsp Mirin or Japanese Cooking Wine
1/4 tsp Salt

For Egg Custard Base

2 Large Eggs
1/2 Cup Chicken breast, cut into small 1/2 inch cubes (or 2-4 small shrimp)
4 Shiitake Mushrooms, thinly sliced (fresh or rehydrated)
A few drops of Yuzu juice or a tiny sliver of Yuzu peel for garnish (Optional)

Instructions

Preparing the Dashi Stock

In a small saucepan, combine the Dashi, soy sauce, mirin, and salt. Heat gently until the salt is dissolved. Do not boil. Let cool to room temperature;
If you are using KAWASHIMAYA Organic Plant-based Dashi Powder, mix 200ml warm water with 1 tsp of the Dashi Powder.

Preparing the Egg Custard

Lightly whisk the eggs in a bowl. Slowly pour the cooled broth into the eggs while gently stirring.
Pour the entire mixture through a fine strainer into a measuring cup for a silky-smooth finish.
Put the chicken and shiitake slices into two small cups. Pour the strained egg mixture over them. Cover the cups with lids or foil.

Steaming

Place the covered cups in a steamer basket over about an inch of boiling water.
Immediately reduce the heat to low and steam for 12–15 minutes.
The center should be set and jiggle like soft gelatin (check with a toothpick—the liquid should be clear).

Serve and Enjoy

Garnish (e.g., with yuzu) and serve hot right away.

Keyword Dashi, Dashi Recipe

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