Chawan Mushi (Japanese Egg Custard)

Featured in the Honolulu Star-Advertiser on March 27, 2013.

Chawan Mushi


Chawan Mushi (Japanese Egg Custard)

  • 1 chicken breast, cut into bite-size pieces (may also substitute with fish cake or lup cheong)
  • 1/2 teaspoon salt
  • 1 tablespoon shoyu
  • 4 large local fresh eggs
  • 2 1/2 cups of dashi (Japanese fish stock, available in the Asian section of local super markets)
  • 4 fresh shiitake mushrooms, stems removed
  • 4 medium shrimp, peeled, deveined, and cut into bite-size pieces
  • 4 fresh cilantro leaves (may substitute with green onions, choy sum or watercress)


  1. Sprinkle chicken lightly with salt and shoyu; set aside.
  2. Break the eggs into a medium bowl.
  3. Use chopsticks to carefully break up the eggs; do not let the egg mixture bubble.
  4. Pour in the dashi slowly while stirring with chopsticks.
  5. Add chicken, shrimp, and shiitake into 4 custard cups.
  6. Slowly pour the egg mixture into each cup.
  7. Garnish with cilantro leaves or other finely chopped greens.
  8. Cover each cup tightly with foil.
  9. Steam for 15 minutes, until the custard is just set; it will still be very soft.
  10. Do not overcook.
  11. Serve hot.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
140 calories, 6 g fat, 2 g saturated fat, 225 mg cholesterol, 850 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 18 g protein


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