Cozy Chawan Mushi, Japanese Steamed Egg

If you're looking for a gentle, savory dish your kids can enjoy — the Japanese way — this Chawan Mushi is it! Chawan Mushi is a silky steamed egg custard infused with dashi and often filled with bits of chicken, shrimp, mushrooms, and ginkgo nuts. But just like many classic Japanese dishes, there’s always room to play and make it your own.

I first fell in love with a fun twist on Chawan Mushi when I had Kaiseki Ryori in Japan. One course featured corn and cheese inside the custard — and it was surprisingly perfect! It felt both fancy and comforting, and I immediately thought, my kids would love this.

I tried recreating the cheese version at home (twice!), but couldn’t get the texture right — the cheese made it tricky for the custard to set. So I pivoted. I kept the corn for its natural sweetness, added colorful edamame and kanikama (imitation crab stick), and made it more visually fun and playful — no cheese needed!

The beauty of Chawan Mushi is that it can feel like a delicate dish from a high-end restaurant, but it’s actually so simple to make at home. And while it's usually served in individual bowls ("chawan" means tea cup), I love making it in a larger bowl — like a family-style scoop-and-serve custard.

RECIPE

Servings: 1

Time: 20 min

Ingredients:

2 eggs
2 tablespoons shirodashi
1 1/4 cups water
3–4 pieces kanikama (imitation crab stick), shredded
10–15 edamame, shelled
1/4 cup canned corn

My Kitchen Tools:

Steaming Pot

Instructions:

Make Egg Mixture
In a mixing bowl, whisk together the eggs, shirodashi, and water until smooth.
Set in a Plate
In a heat-safe bowl or deep plate, add the shredded kanikama, edamame, and corn.
Slowly pour the egg mixture through a strainer over the toppings. This keeps the custard smooth.
Skim off any bubbles on the surface with a spoon.
Steam the Egg
Steam over medium heat for 8 minutes, then reduce to low heat and steam for another 4 minutes, or until the custard is set but still jiggly.

ingredients shopping

What is Chawan Mushi?

Chawan Mushi (茶碗蒸し) is a classic Japanese savory egg custard dish. The name literally means “steamed in a teacup” —

"Chawan" (茶碗) = tea bowl or rice bowl
"Mushi" (蒸し) = steamed

Unlike sweet custards, Chawan Mushi is infused with umami-rich dashi broth and served warm as a delicate appetizer or side dish. It’s smooth, silky, and subtle in flavor — almost like a soup in custard form. Traditionally, it’s enjoyed in kaiseki cuisine (Japanese multi-course meals), but it’s also a comforting homemade dish, often served as part of a meal at home or in bentos.

A Brief History of Chawan Mushi

Chawan Mushi dates back to the Edo period (1603–1868) and is believed to have been inspired by Chinese steamed egg dishes. It became popular in Japanese cuisine thanks to its gentle texture and elegant presentation. Over time, it became a staple in formal Japanese meals, particularly in regions like Kyoto, where refined, seasonal kaiseki dining is the norm.

Though the ingredients and toppings may change seasonally or by household, the base of the dish — eggs mixed with seasoned dashi stock — remains the same.