Chawanmushi 茶碗蒸 (steamed egg custard)

4 servings
15 min
10 min


Number of serving: 4
Prepare Dashi Stock

3/4 tsp Hondashi granules

2 1/2 cups Water

3/4 tsp Salt

1 1/2 tsp Kikkomann soy sauce

1 tbsp Mirin

Bring the above ingredients to boil and leave to cool.

4 Prawns, shelled & cleaned, season with little salt and pepper.

4 Large Eggs


  • Use fork to carefully break up eggs with dashi stock, then pass through a strainer.
    Pour into 4 to 6 steaming cups, depending on the size of your steaming cup. (can also use tea cup)
    When water in the steamer starts to boil, turn off heat.
    Place cups on the steamer, place prawn in cups and pour in egg liquid.
    Cover lid with a muslin cloth or cover cups with a piece of aluminum foil and bring to boil at high heat for 3 mins, then adjust to medium heat and steam for about 7 mins or until eggs are just set.
    Occasionally, loosen steamer lid slightly to allow steam to escape.
    Serve immediately.


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