Japanese Steamed Eggs Chawanmushi

Japanese Steamed Eggs, known as Chawanmushi, is a traditional Japanese dish made by gently steaming a mixture of eggs and seasoned broth until it turns into a soft, silky custard.

Unlike scrambled or fried eggs, chawanmushi has a smooth, pudding-like texture and is served in a small cup. The eggs are cooked slowly over low heat, which keeps them tender and silky instead of firm or rubbery.

How to Pair

• Steamed rice
• Grilled mackerel
• Miso soup
• Pickled daikon
• Tempura vegetables
• Cold soba noodles
• Green tea
• Ginger-marinated chicken

This is easy Japanese steamed eggs recipe:

A silky, savory Japanese steamed egg custard that’s light, comforting, and surprisingly easy to make at home.

• servings: 4 small cups
• prep time: 10 minutes
• cook time: 15 minutes
• total time: 25 minutes
• calories: ~90 kcal per serving
• cuisine: Japanese
• course: Appetizer / Side dish

Ingredients

• 2 cups chicken broth (or vegetable broth)
• 4 large eggs
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 cup mushrooms (shiitake or any mushrooms), sliced
• 1/4 cup cooked chicken, shredded (optional but recommended)
• 4–8 small shrimp, peeled (optional)
• 1/4 cup carrots, thinly sliced
• 2 green onions, chopped

Instructions

1. Prepare the egg mixture
   In a bowl, gently beat the eggs (avoid creating bubbles). Add chicken broth, soy sauce, salt, and sugar. Mix well.
2. Strain for smooth texture
   Pour the mixture through a fine sieve to remove bubbles and ensure a silky custard.
3. Prepare the cups
   Divide mushrooms, chicken, shrimp, and carrots evenly into 4 small heatproof cups or bowls.
4. Pour the mixture
   Gently pour the egg mixture into each cup.
5. Cover to prevent water drops
   Cover each cup loosely with foil or a lid.
6. Steam gently
   Place cups in a steamer with simmering (not boiling aggressively) water. Steam on low heat for 12–15 minutes.
7. Check doneness
   The custard should be set but still slightly jiggly in the center.
8. Finish and serve
   Sprinkle green onions on top and serve warm.

Nutrition

Per serving (approximate):

• calories: 90 kcal
• protein: 8 g
• fat: 5 g
• carbohydrates: 3 g
• sodium: 500 mg
• cholesterol: 180 mg

Notes

• No dashi? No problem: Chicken broth is an affordable substitute that still gives a rich, savory flavor.
• Key to perfect texture: Keep the heat low when steaming. High heat will create bubbles and ruin the smooth custard.
• Straining is important: This step ensures a restaurant-quality silky finish.
• Customize easily: You can skip shrimp or chicken to keep it vegetarian or budget-friendly.
• Water control: Wrap the lid with a cloth or use foil to prevent water droplets from falling onto the custard.