Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Custard
Filling
Steam
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 5 min
- Gently beat 3 eggs, 450 ml cooled dashi, 10 ml soy sauce, ¼ tsp salt without foaming. Strain into a jug.
Fill · About 5 min
- Divide 100 g shiitake mushrooms, thinly sliced, 100 g cooked shrimp, chopped among four heatproof cups; pour in custard. Cover cups with foil.
Steam · About 20 min
- Bring 1000 ml water to a simmer in a covered steamer. Steam cups gently for 15–20 minutes until just set and 74°C / 165°F in the centre.
Check: Look for this result: just set and 74°C / 165°F in the centre.
Tips
- Gentle steam prevents a pitted, rubbery custard.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked chicken in place of cooked shrimp.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Chawanmushi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Chawanmushi?
Gentle steam prevents a pitted, rubbery custard.
What can I substitute in Chawanmushi?
Use cooked chicken in place of cooked shrimp.
Can I prepare Chawanmushi ahead?
Prepare the measured ingredients for Chawanmushi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
