Chawanmushi! Japanese Steamed Egg Custard Recipe

Chawanmushi is a savory Japanese steamed egg custard. In this recipe I’ll show you the basic custard and recommended ingredients, but this recipe is customizable to your tastes! I will use shrimp, kamaboko (fish cakes), shiitake mushrooms and mitsuba (Japanese parsley).

Links to order speciality ingredients are provided below.

Ingredients for 2-3 cups:

2 eggs
300ml of dashi (300ml of water/ ½ tsp of dashi*)
½ tsp of mirin*
½ tsp of sake*

2 shrimp per cup
Kamaboko
2 shiitake mushrooms
Mitsuba

*Links for speciality ingredients:
Dashi: https://amzn.to/354gSOG
Sake: https://amzn.to/3n7CP5p
Mirin: https://amzn.to/2KZpe2W

Filmed with:
Nikon Z6: https://amzn.to/2JEVXtX
Nikkor Z 24-70 f4: https://amzn.to/3rLPn61
GoPro Hero 8 Black: https://amzn.to/3rMuZ4P
Nikon D5300: https://amzn.to/388CXNJ
Nikkor 18-140: https://amzn.to/2X58p9o
Nikkor 35 f1.8: https://amzn.to/3hAVaXx
Nikkor 50 f1.8: https://amzn.to/3hG80Uu
Wireless Go Lavalier Mic: https://amzn.to/3hG7UMC
Neewer Lights: https://amzn.to/2X1U7X8

Above are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.

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0:00 Intro
0:14 Brief Background
1:04 Prepare the Ingredients
2:28 The Egg Mixture
3:05 Getting the Steamer Ready
4:20 Filling the Cups
5:06 Let’s Steam!
6:30 Tasting & Outro

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