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Chawanmushi Recipe

Ingredients

How to make it

  • 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.
  • Add the rest of the ingredients from A to the eggs mixture. Strain the mixture through a fine sieve.
  • 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).
  • Cover the cups with lids, transparent food wrap or aluminum foil.
  • 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.

Reviews & Comments 6

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  • uscdg 13 years ago
    Does anyone know the fat count and calorie count of these? They must be "sinful" if they're this good! Love having the recipe. I would put some shrimp or similar in the custard. Great meal in a bowl! Deb
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    " It was excellent "
    httpmom ate it and said...
    This is one of my most favorite Japanese dishes. I had it first at a Japanese New Year Celebration and loved it so much I begged the Mamasan for the recipe. I have been making it for 20 years now. It is rarely served at Japanese restaurants. Maybe sometimes in the winter as a special. And you are so right about "the fix" one must have after trying it!
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  • wiffy 16 years ago
    wow ginkgo tree! u should make more chawanmushi and ginkgo-dishes in fall then ;p ... I think canned ones are just as nice, almost ... and u save the trouble of de-shelling them and having to use a toothpick to remove the bitter part in the middle XD
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  • maggiehc 16 years ago
    I think I may have seen some canned ones around before. We have a huge number of Asian markets in our area so I have a decent chance. Too bad it's not fall, I know of a ginko tree that bears fruit on the U of M campus.
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  • wiffy 16 years ago
    hi maggiehc, good luck finding ginko nuts! u can replace with other ingredients if you can't find them. Hope u like the recipe :)
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  • maggiehc 16 years ago
    OOoohh! I've always wanted to try this. Now to make a trip to the asian market to look for ginko nuts.
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The Cook

wiffy Singapore, SG

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