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We love Chawanmushi! We tried this many times at home already and it gets better with practice ;P (the earlier ones I did were too dry on top). They’re easy to make and I’m so glad we don’t have to run off to a sushi place every time we need a Chawanmushi fix ;)

Chawanmushi (Japanese egg custard steamed in a tea cup)

(makes 4 cups)

A) For the egg custard mixture::
3 eggs (4 if the eggs are small)
1 2/3 cups kombu and bonito stock
1 tsp sugar
2 tsp sake or white cooking wine
3/4 to 1 tbsp light soy sauce

B) Things you can put as filling::
Kamaboko fish cake slices
Gingko nuts
Pumpkin, small dices
Shiitake mushrooms, thinly sliced
Prawns, shelled
Chicken breast fillet, thinly sliced
Shredded crabstick
Imitation sharks fin
Hon Shimeji mushrooms, just the tops (great for garnishing the top because they float up easily)

1. Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
2. Add the rest of the ingredients from A to the eggs mixture. Strain the mixture through a fine sieve.
3. Place the desired filling from B into each cup and pour the egg mixture over (do not fill to the brim, leave some gap on top).
4. Cover the cups with lids, transparent food wrap or aluminum foil.
5. Steam the cups over high heat for about 10 mins. To test if the chawanmushi is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked.

Cooking Around the World: Japanese by Masaki Ko
Chawanmushi Recipe from

Leave a Comment

43 Responses to “Chawanmushi”

  1. cat — August 31, 2011 @ 1:45 pm

    Where do you get kombu and bonito stock?


    • wiffy replied: — August 31st, 2011 @ 2:20 pm

      you can make your own by buying kelp and bonito … but easier short cut is buying powdered stock. Both options available at Japanese supermarkets. the latter is easy to find – Cold Storage and NTUC have it.


  2. Carol — September 13, 2012 @ 4:11 pm

    Sorry…may i use how much is 1 2/3 cup of water in ml? Is the cup the same u used for making the chawanmushi?



    • wiffy replied: — September 20th, 2012 @ 2:54 pm

      Hi for this recipe, 1 cup is 200 ml. Thanks.


  3. keelin — November 23, 2012 @ 6:15 pm

    Hi Wiffy! May i know where can i get mirin from?


    • wiffy replied: — November 24th, 2012 @ 10:48 pm

      any supermarket, Japanese section.


  4. Connie — April 8, 2013 @ 11:52 am

    just wondering, dont know why my chawamushi always become fully cooked. i based on your guide steam the cups over high heat for about 10 mins but still fully cooked. any idea whats the reason?


    • wiffy replied: — April 18th, 2013 @ 8:39 pm

      you mean not fully cooked? Steaming time starts from the time the water in the steamer is boiling. Do increase the time needed as necessary.


  5. Fion — May 24, 2013 @ 4:42 pm

    Kombu and bonito stock are 2 different stock?? Can u take a picture of the box and show??


  6. Ellin Teoh — August 14, 2013 @ 4:07 pm

    can i know whenever u mention cup, whats the size of the cup actually? :)


    • wiffy replied: — August 14th, 2013 @ 8:08 pm

      200ml :)


  7. servicefromheart — February 2, 2014 @ 3:08 pm

    Hi wiffy
    Thank you so much for sharing your lovely recipe! Your recipe is an inspiration for my quick chawanmushi


  8. Kary — May 18, 2014 @ 4:24 pm

    Hi, I tried to make chawanmushi today but it turn out pretty hard. i only steam it for 10mins. what reason could it be?