Japanese Steamed Egg Custard (Chawanmushi)

Huang Kitchen by Angie Liew


These silky smooth Japanese Steamed Egg Custard make a delicious appetizer. Steamed eggs filled with fragrance of dashi stock and a variety of ingredients.


  • 4 dried shiitake mushrooms (soaked till soft and drained well.)
  • 1 cup water
  • 1 cups dashi (or japanese stock)
  • 2 eggs (large)
  • 1/2 Carrot (sliced into 12 pieces)
  • 12 gingko (remove shell, peeled and precooked)
  • 1 tbsp mirin (or 1 tbsp glutinous rice wine + 1 tsp sugar)
  • 1/2 tsp salt
  • 1/2 tsp soy sauce


  1. First, have ready 4 small steaming cups with lids. Then soaked dried shiitake mushrooms in water till soft. Drain well the softened...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Japanese Steamed Egg Custard (Chawanmushi)

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Rating: 5.0 / 5.0 (2 Votes)
Angie Liew
Recipe Yields:
4 people
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