Foolproof Basic Chawanmushi

Foolproof Basic Chawanmushi

By paying attention to the heat level, you can get a soft and creamy chawanmushi in 15 minutes.

Ingredients: 4 servings

Dried shiitake mushrooms
Chicken tender or chicken breast
100 g
1/4 log
8 sprigs
4, medium-sized
1 teaspoon
★ Usukuchi soy sauce
1 teaspoon
1 teaspoon
Japanese dashi stock
400 ml


1. Rehydrate the dried shiitake mushrooms. Cut chicken into 2-cm pieces and season lightly with salt and 1/2 tablespoon of sake.
2. Devein the shrimps, then boil them and remove the shells. Blanch the mitsuba and tie the stems together in a knot.
3. In a sauce pan, heat 50 ml of shiitake mushroom soaking liquid and the Japanese dashi stock. Add the ★ seasoning. Let it cool down.
4. Break the eggs into a bowl and beat gently without creating bubbles. Add the dashi made in Step 3 and mix. Strain the mixture.
5. Put the chicken, kamaboko, and shiitake mushrooms into the bowls. Add the egg mixture until the bowls are about 60% full.
6. Cover with the chawanmushi bowl lids, and place the bowls into a preheated steamer.
7. First steam for 2 minutes over high heat, then immediately reduce the heat to low and steam for 13-15 minutes.
8. Remove the lids from the bowls and place the mitsuba and shrimp on top. Return the lids and leave for about a minute.

Story Behind this Recipe

This is my family's favorite recipe for chawanmushi.