Chawanmushi Japanese Steamed Egg Recipe


Recipe by Trish yee
Chawanmushi is a Japanese style steamed egg using daishi as the stock base. Dashi is the esscence of the dish which gave it the unami flavour. It is steamed in individual portion, usually in a tea cup.
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Cuisine Japanese
Servings 4 portions
Calories 144 kcal


  • Steamer
  • Mixing Bowl


  • 4 each Eggs
  • 480 ml Dashi Stock
  • 1/2 tsp Salt
  • 2 tsp Soy Sauce
  • 1 tsp Mirin
  • 4 pcs Prawns
  • 1/2 pcs Chicken thigh bite size
  • 2 each Shiitake sliced
  • 1 stalk Spring Onion chopped


  • Preseason chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp Mirin. In another bowl, mix shrimp and 1/2 tsp soy sauce and 1/2 tsp Sake. Let them sit for a couple of minutes.
  • Meanwhile, in a large bowl, mix eggs, Dashi, salt, 1 tsp soy sauce, and Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.
  • Place 1/4 amount of chicken, shrimp, and shiitake mushrooms in each of 4 small cups (such as ramekins), then pour egg mixture over them to fill 3/4 of a cup. Cover with aluminum foil and put the covered cups into a steamer.
  • Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it's done. If clear broth comes out when poked, take the cups out from the steamer.


  • Eggs should weight 55-60g 
  • To make dashi stock, mix 1 tsp of dashi powder with water 


Calories: 144kcal
Keyword egg, healthy, steamed
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

You may also enjoy these Recipes

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch