Discover the Delightful World of Silky Chawanmushi: 20 Savory Recipes to Try!
Chawanmushi, a popular Japanese savory steamed egg custard dish, has been a staple in many Asian cuisines for centuries. The creamy texture and subtle flavors make it a perfect canvas for various ingredients. In this article, we’ll explore the world of chawanmushi by showcasing 20 silky recipes that will delight your taste buds. From classic combinations to innovative twists, these recipes will take you on a culinary journey across Asia and beyond.
Whether you’re a seasoned cook or a curious foodie, there’s something for everyone in this collection of chawanmushi recipes. So, let’s dive into the world of silky, savory goodness!
Classic Japanese Chawanmushi with Shrimp and Ginkgo Nuts
Chawanmushi, a traditional Japanese steamed egg custard dish, is often served as an appetizer or side dish. This recipe adds succulent shrimp and crunchy ginkgo nuts for added flavor and texture.
Ingredients:
– 2 cups water
– 1/2 cup dashi broth (or chicken stock)
– 1/4 cup granulated sugar
– 1/4 cup soy sauce
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup small shrimp, peeled and deveined
– 1 tablespoon ginkgo nuts, toasted and chopped
– 1 green onion, thinly sliced (optional)
Instructions:
1. In a medium bowl, whisk together water, dashi broth, sugar, soy sauce, and salt.
2. Crack in the eggs and whisk until smooth.
3. Add shrimp and stir gently to combine.
4. Pour mixture into small individual cups or ramekins.
5. Steam at 180°F (82°C) for 12-15 minutes, or until custard is set.
6. Garnish with toasted ginkgo nuts and green onion (if using).
Cooking Time: 12-15 minutes
Savory Chawanmushi with Chicken and Shiitake Mushrooms
This Japanese-inspired savory egg custard is elevated by the addition of tender chicken and earthy shiitake mushrooms.
Ingredients:
– 4 cups dashi broth (or water)
– 2 eggs
– 1/2 cup grated daikon radish
– 1/2 cup diced cooked chicken breast
– 1/4 cup sliced shiitake mushrooms
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– Salt and pepper to taste
– 2 tablespoons chopped green onions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together dashi broth, eggs, grated daikon radish, diced chicken, sliced mushrooms, soy sauce, and sake (if using). Season with salt and pepper.
3. Pour the mixture into individual cups or ramekins.
4. Bake for 18-20 minutes, or until the edges are set and the centers are still slightly jiggly.
5. Remove from oven and let cool to room temperature.
6. Garnish with chopped green onions before serving.
Cooking Time: 20 minutes
Silky Chawanmushi with Crab Meat and Scallions
Experience the smooth, creamy delight of Japanese chawanmushi infused with the sweetness of crab meat and the crunch of scallions. This recipe is perfect for a special occasion or a unique dinner party.
Ingredients:
– 1 cup dashi broth (or substitute with chicken stock)
– 1/2 cup crab meat
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– 1 egg white
– 1 scallion, thinly sliced
– 1 tablespoon cornstarch
Instructions:
1. In a small bowl, whisk together dashi broth, crab meat, and soy sauce until well combined.
2. In a separate bowl, whisk together water, sake (or dry white wine), egg white, and cornstarch until smooth.
3. Pour the crab mixture into a chawanmushi cup or a small ceramic cup.
4. Gently pour the egg mixture over the crab meat.
5. Place the scallion slices on top of the custard.
6. Steam the cups for 12-15 minutes, or until the eggs are set and slightly puffed.
Cooking Time: 12-15 minutes
Umami-Rich Chawanmushi with Enoki Mushrooms and Fish Cake
This Japanese-inspired recipe combines the rich flavors of chawanmushi, fish cake, and Enoki mushrooms to create a harmonious balance of umami notes.
Ingredients:
– 2 cups dashi broth
– 1/2 cup water
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1/4 teaspoon miso paste
– 1 fish cake, cut into small pieces
– 1/2 cup Enoki mushrooms, sliced
– 2 eggs
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine dashi broth, water, soy sauce, sake, and miso paste. Bring to a simmer over medium heat.
3. Add the fish cake pieces and cook for 5 minutes or until heated through.
4. In a separate bowl, whisk together eggs and a pinch of salt and pepper.
5. Pour the egg mixture into small cups or ramekins.
6. Divide the Enoki mushrooms among the cups.
7. Ladle the hot dashi broth mixture over the eggs and mushrooms.
8. Bake for 12-15 minutes or until the eggs are set and the chawanmushi is cooked through.
9. Serve warm.
Cooking Time: 20-25 minutes
Delicate Chawanmushi with Sea Urchin and Yuzu Zest
This Japanese-inspired steamed egg custard is elevated by the creamy richness of sea urchin and the bright, citrusy flavor of yuzu zest.
Ingredients:
– 4 large eggs
– 1/2 cup dashi broth (or chicken or vegetable broth)
– 1/4 cup heavy cream
– 1 tsp grated ginger
– 1/2 tsp soy sauce
– Salt and pepper to taste
– 1/4 cup sea urchin roe, rinsed and drained
– Yuzu zest, for garnish
Instructions:
1. In a medium bowl, whisk together eggs, dashi broth, heavy cream, grated ginger, and soy sauce.
2. Season with salt and pepper to taste.
3. Pour the egg mixture into small individual cups or ramekins.
4. Steam the chawanmushi over boiling water for 12-15 minutes, or until set.
5. Garnish each cup with sea urchin roe and a sprinkle of yuzu zest.
6. Serve warm.
Cooking Time: 12-15 minutes
Traditional Chawanmushi with Bamboo Shoots and Mitsuba
Experience the rich flavors of Japanese cuisine with this classic recipe for Chawanmushi, a savory steamed egg custard dish infused with the earthy sweetness of bamboo shoots and the freshness of mitsuba.
Ingredients:
– 4 large eggs
– 1/2 cup dashi broth (or chicken stock)
– 1/4 cup soy sauce
– 2 tablespoons sake
– 2 tablespoons mirin
– 1/4 cup bamboo shoots, sliced
– 1/4 cup mitsuba leaves, chopped
– Salt and white pepper to taste
Instructions:
1. Preheat the steamer.
2. In a medium bowl, whisk together eggs, dashi broth, soy sauce, sake, and mirin until well combined.
3. Add sliced bamboo shoots and chopped mitsuba to the egg mixture; season with salt and white pepper.
4. Pour the mixture into small individual cups or ramekins.
5. Steam the Chawanmushi for 12-15 minutes, or until the eggs are set and the liquid is fully incorporated.
6. Serve warm or at room temperature.
Cooking Time: 12-15 minutes
Luxurious Chawanmushi with Lobster and Truffle Oil
Experience the opulence of Japan’s traditional chawanmushi, elevated to new heights with succulent lobster and the decadent flavor of truffle oil.
Ingredients:
– 2 cups dashi broth
– 1/2 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sake
– 1/4 teaspoon salt
– 6-8 pieces of lobster meat, diced
– 2 tablespoons truffle oil
– 1/4 cup silken tofu, cut into small cubes
– 1 sheet of kelp (dried seaweed)
– Sesame seeds and grated daikon for garnish
Instructions:
1. In a large bowl, whisk together dashi broth, water, soy sauce, sake, and salt.
2. Add the diced lobster meat to the mixture and stir gently to combine.
3. In a small saucepan, heat the truffle oil over low heat until fragrant.
4. In individual cups or ramekins, create a layer of the dashi mixture, followed by a layer of tofu cubes, and finally a drizzle of truffle oil.
5. Garnish with kelp sheet, sesame seeds, and grated daikon.
6. Cook in a steamer basket over boiling water for 8-10 minutes or until the chawanmushi is set.
Cooking Time: 8-10 minutes
Light Chawanmushi with Tofu and Spinach
A delicate and nutritious Japanese steamed egg custard, infused with the creamy texture of tofu and the nutty flavor of spinach.
Ingredients:
– 2 cups water
– 1/2 cup silken tofu, crumbled
– 1/4 cup fresh spinach leaves, chopped
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– 2 eggs
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together water, soy sauce, sake, and grated ginger until well combined.
2. Add crumbled tofu and chopped spinach to the mixture; stir gently to distribute evenly.
3. Beat in eggs until smooth and creamy.
4. Pour the mixture into small individual cups or ramekins (about 1/2 cup each).
5. Steam over boiling water for 12-15 minutes, or until the edges are set and the centers are still slightly jiggly.
6. Serve warm or at room temperature.
Cooking Time: 12-15 minutes
Flavorful Chawanmushi with Duck and Shimeji Mushrooms
A traditional Japanese steamed egg custard dish infused with the savory flavors of duck and earthy shimeji mushrooms, perfect for a warm and comforting meal.
Ingredients:
– 4 large eggs
– 1/2 cup dashi broth (or chicken stock)
– 1/4 cup water
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking sake)
– 1/4 teaspoon salt
– 2 slices of duck breast, cooked and diced
– 1/2 cup shimeji mushrooms, sliced
– 1 green onion, thinly sliced
Instructions:
1. Preheat the steamer to high heat.
2. In a medium bowl, whisk together eggs, dashi broth, water, soy sauce, sake, mirin, and salt until well combined.
3. Add the diced duck breast and shimeji mushrooms to the egg mixture; gently fold until just combined.
4. Pour the mixture into 4 small cups or ramekins.
5. Steam the chawanmushi for 12-15 minutes or until the eggs are set and the edges are slightly puffed.
6. Garnish with thinly sliced green onion before serving.
Cooking Time: 12-15 minutes
Elegant Chawanmushi with Scallops and Edamame
Savor the delicate flavors of Japanese cuisine with this refined chawanmushi recipe, featuring succulent scallops and edamame in a savory broth.
Ingredients:
– 1 cup dashi broth (or substitute with chicken or vegetable broth)
– 2 tablespoons soy sauce
– 2 tablespoons sake (Japanese rice wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1/2 teaspoon sugar
– 4 large scallops, rinsed and patted dry
– 1 cup edamame, shelled and cooked
– 1/4 cup chopped scallions, for garnish
– Salt and pepper, to taste
Instructions:
1. Preheat the steamer with boiling water.
2. In a small bowl, whisk together dashi broth, soy sauce, sake, mirin, and sugar.
3. Place scallops on a heatproof plate or individual cups.
4. Steam the scallops for 8-10 minutes, or until cooked through.
5. Meanwhile, mix edamame into the remaining broth mixture.
6. Serve steamed scallops with warm broth spooned over them, garnished with chopped scallions.
Cooking Time: 15-20 minutes
Spicy Chawanmushi with Chili Oil and Ground Pork
A modern twist on traditional Japanese chawanmushi, this recipe combines the savory flavors of ground pork with a spicy kick from chili oil. Perfect for adventurous eaters looking to add some heat to their steamed egg custard.
Ingredients:
– 4 cups water
– 1/2 cup ground pork
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry sherry)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon chili oil
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. In a medium bowl, whisk together water, soy sauce, sake, and mirin.
2. Add ground pork and mix until just combined.
3. Pour mixture into small individual cups or ramekins.
4. Steam over boiling water for 12-15 minutes, or until eggs are set.
5. Remove from heat and stir in chili oil and sesame oil. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped scallions.
Cooking Time: 12-15 minutes
Healthy Chawanmushi with Quail Eggs and Asparagus
This Japanese-inspired steamed egg dish gets a nutritious boost from quail eggs, asparagus, and savory soy sauce. With only a few ingredients, this recipe is perfect for a quick and easy dinner.
Ingredients:
– 12 quail eggs
– 1 bunch of fresh asparagus, trimmed
– 2 tablespoons of soy sauce (low-sodium)
– 2 cups of water
– 1 tablespoon of sesame oil
– Salt to taste
Instructions:
1. Preheat steamer to high heat.
2. Crack the quail eggs into a bowl and whisk lightly. Add soy sauce, sesame oil, and a pinch of salt. Whisk until smooth.
3. Place the asparagus in the steamer basket, leaving some space between each spear.
4. Pour the egg mixture over the asparagus.
5. Steam for 12-15 minutes or until the eggs are cooked through and the asparagus is tender.
6. Serve hot, garnished with additional soy sauce if desired.
Cooking Time: 12-15 minutes
Rich Chawanmushi with Foie Gras and Sake
This luxurious Japanese-inspired dessert combines the creamy richness of chawanmushi with the decadence of foie gras and a hint of sake. A perfect treat for special occasions.
Ingredients:
– 1 cup chawanmushi mix
– 2 cups water
– 1/4 cup sake
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted
– 1/2 cup foie gras, diced
– 1 tablespoon honey
Instructions:
1. Preheat steamer to high heat.
2. In a medium saucepan, combine chawanmushi mix and water. Cook over low heat, stirring constantly, until mixture thickens (about 5 minutes).
3. Remove from heat and stir in sake, heavy cream, melted butter, and foie gras.
4. Pour into small cups or ramekins.
5. Steam for 10-12 minutes or until set.
6. Drizzle with honey before serving.
Cooking Time: 15-17 minutes
Simple Chawanmushi with Dashi and Green Onions
Chawanmushi is a traditional Japanese savory egg custard, often served as an appetizer or side dish. This recipe is a simplified version using dashi (a common Japanese cooking stock) and green onions for added flavor.
Ingredients:
– 2 cups dashi
– 1/2 cup water
– 4 eggs
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– 2 green onions, thinly sliced
– Salt to taste
Instructions:
1. In a medium bowl, whisk together eggs, soy sauce, and sake until well combined.
2. In a separate pot, combine dashi and water. Bring to a simmer over low heat.
3. Gradually pour the egg mixture into the dashi mixture, whisking constantly.
4. Reduce heat to very low and cook for 10-12 minutes or until the custard has thickened slightly.
5. Stir in sliced green onions.
6. Serve warm or at room temperature.
Cooking Time: 15 minutes
Gourmet Chawanmushi with Abalone and Chrysanthemum Leaves
Experience the opulence of Japanese cuisine with this refined chawanmushi recipe, featuring succulent abalone and fragrant chrysanthemum leaves. This delicate steamed egg custard is elevated to new heights by the rich flavor of abalone and the subtle bitterness of chrysanthemum.
Ingredients:
– 4 large eggs
– 1/2 cup dashi broth (or chicken stock)
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 teaspoon sake (Japanese rice wine)
– 1/4 cup abalone sashimi-grade, sliced into thin strips
– Chrysanthemum leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the steamer to high heat.
2. In a large bowl, whisk together eggs, dashi broth, water, soy sauce, and sake until well combined.
3. Add sliced abalone and chopped chrysanthemum leaves to the egg mixture; gently fold to distribute evenly.
4. Pour the mixture into small ceramic cups or ramekins.
5. Steam for 12-15 minutes, or until the eggs are set and still slightly jiggly in the center.
6. Serve warm, garnished with additional chrysanthemum leaves if desired.
Cooking Time: 12-15 minutes
Comforting Chawanmushi with Clams and Ginger
Chawanmushi, a popular Japanese savory steamed egg custard, gets a delightful twist with the addition of clams and ginger. This comforting dish is perfect for a chilly evening or as a unique appetizer.
Ingredients:
– 4 eggs
– 1 cup clam juice
– 1/2 cup milk
– 1/4 cup diced clams
– 2-inch piece of fresh ginger, grated
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat steamer basket over boiling water.
2. In a medium bowl, whisk together eggs, clam juice, milk, and soy sauce until smooth.
3. Add diced clams and grated ginger; mix well.
4. Pour the mixture into small ceramic cups or ramekins.
5. Steam for 12-15 minutes, or until the edges are set and the centers still slightly jiggly.
6. Serve warm, garnished with thinly sliced green onions if desired.
Cooking Time: 12-15 minutes
Exotic Chawanmushi with Matsutake Mushrooms and Egg Yolk
Experience the harmony of earthy matsutake mushrooms and rich egg yolk in this Japanese-inspired steamed custard.
Ingredients:
– 2 cups dashi broth (or chicken broth)
– 1/4 cup grated daikon radish
– 1/4 cup sliced matsutake mushrooms
– 2 large egg yolks
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 1/2 tablespoon soy sauce (optional)
Instructions:
1. Preheat a steamer basket over boiling water.
2. In a small bowl, whisk together dashi broth, grated daikon radish, and sliced matsutake mushrooms until well combined.
3. In a separate bowl, whisk egg yolks with salt and white pepper until smooth.
4. Gradually pour the egg yolk mixture into the mushroom mixture, whisking continuously to prevent lumps.
5. Pour the mixture into small cups or ramekins.
6. Steam for 12-15 minutes, or until the custard is set and slightly jiggly in the center.
7. Serve warm, garnished with soy sauce if desired (optional).
Cooking Time: 12-15 minutes
Seasonal Chawanmushi with Pumpkin and Chestnuts
This seasonal twist on traditional Japanese chawanmushi combines the warmth of pumpkin and chestnuts, perfectly capturing the essence of autumn. This comforting dessert is sure to become a new favorite.
Ingredients:
– 1 cup dashi broth (or chicken stock)
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 cup cooked pumpkin puree
– 1/4 cup chopped chestnuts
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 6-8 chawanmushi cups or small ceramic cups
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together dashi broth, heavy cream, sugar, and soy sauce.
3. Add cooked pumpkin puree and grated ginger to the mixture; whisk until smooth.
4. Pour the mixture into prepared chawanmushi cups, filling about 3/4 of the way.
5. Top each cup with chopped chestnuts.
6. Place the cups in a large baking dish and add hot water to come halfway up the sides of the cups.
7. Bake for 15-20 minutes or until the custard is set.
Cooking Time: 15-20 minutes
Vegan Chawanmushi with Shiitake Dashi and Tofu Skin
Chawanmushi, a traditional Japanese savory steamed egg custard, gets a vegan twist with the addition of shiitake dashi and tofu skin. This creamy, comforting dish is perfect for any occasion.
Ingredients:
– 1/2 cup silken tofu
– 1/4 cup water
– 1/4 cup shiitake dashi (homemade or store-bought)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/2 teaspoon grated ginger
– 1/4 teaspoon white pepper
– 1 block extra-firm tofu, drained and cut into small cubes (for tofu skin)
Instructions:
1. In a blender or food processor, combine silken tofu, water, shiitake dashi, soy sauce, sesame oil, grated ginger, and white pepper. Blend until smooth.
2. Cut the tofu block into small cubes and remove excess liquid by wrapping it in a clean kitchen towel and squeezing gently.
3. Pour the blended mixture into a heatproof cup or ramekin. Top with the tofu skin cubes.
4. Steam over boiling water for 12-15 minutes, or until the egg custard is set and slightly jiggly.
5. Serve warm, garnished with sliced green onions if desired.
Cooking Time: 12-15 minutes
Quick Chawanmushi with Ham and Corn
This recipe brings together the creamy texture of chawanmushi, savory ham, and sweet corn for a delightful twist on the traditional Japanese dish. Perfect for a quick weeknight meal or as an appetizer for your next gathering.
Ingredients:
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup corn kernels
– 2 slices of cooked ham, diced
– 1/4 cup beaten eggs
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together chicken broth, water, soy sauce, and sesame oil.
2. Add the corn kernels and cook for 2-3 minutes or until slightly tender.
3. In a separate bowl, beat the eggs. Add diced ham and mix well.
4. Pour the egg mixture into a steamer basket lined with gauze or cheesecloth.
5. Steam over boiling water for 12-15 minutes or until the eggs are cooked through.
6. Serve warm, garnished with green onions if desired.
Cooking Time: 12-15 minutes
Summary
Discover the art of making silky chawanmushi, a traditional Japanese savory egg custard dish. This collection of 20 mouthwatering recipes presents a variety of flavor combinations to tantalize your taste buds. From classic shrimp and ginkgo nuts to luxurious lobster and truffle oil, each recipe offers a unique twist on this beloved dish. With options for seafood lovers, meat enthusiasts, vegetarians, and vegans alike, there’s something for everyone. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to delight your senses and satisfy your cravings.
