Silky Japanese Chawanmushi with Shiitake and Dashi

A delicate Japanese steamed egg custard

This classic Japanese dish combines the umami of dashi, the earthiness of shiitake mushrooms, and the creaminess of eggs to create a delicate and flavorful custard.

1 h
4
Intermediate

Ingredients

For the Dashi Broth

2 cups water

1 piece (4-inch) kombu

10g bonito flakes

For the Egg Mixture

4 large eggs

1 cup prepared dashi broth

1 tbsp soy sauce

1 tsp mirin

For the Filling

4 shiitake mushrooms, sliced

50g cooked chicken, shredded

4 small shrimp, peeled and deveined

Pinch of salt

Preparation

Preparing the Dashi Broth

Soak kombu

Soak kombu in water for 30 minutes.

Heat the broth

Heat slowly until just before boiling, then remove kombu.

Add bonito flakes

Add bonito flakes, simmer for 2 minutes, then strain.

Preparing the Egg Mixture

Beat eggs

Beat eggs gently, without creating bubbles.

Combine ingredients

Slowly mix in dashi, soy sauce, and mirin.

⚠ Important: Do not boil the eggs or they will curdle.

Strain mixture

Strain the mixture for a smooth texture.

💡 Pro Tip: Skim any foam from the surface for a smoother custard.

Cooking Process

Filling Preparation

Pre-cook shrimp and shiitake until just tender.

Custard Assembly

Distribute fillings evenly in cups, then pour egg mixture.

Steaming

Steam on low heat until custard is set but still jiggly.

Plating & Serving

Silky Japanese Chawanmushi with Shiitake and Dashi

FaUtensils

Plating

Serve in small tea cups or ramekins with a garnish of fresh herbs.

Sauce Pairings

Soy Sauce

for extra seasoning

Lemon wedge

for a citrusy contrast

Garnishes & Accompaniments

Fresh chivesMitsuba leaves

Perfect Sides

Pickled vegetables

White rice