Chawanmushi (Japanese Egg Custard)

Guten Appetit

Difficulty: Medium

Servings: 8

Preparation Time: 25 mins

Cooking Time: 20 mins

Download Recipe


  • 5 whole eggs, lightly beaten, without bubbles
  • 600 ml chicken stock
  • 10g konbu (Japanese seaweed)
  • 5g Katsuobushi (bonito flakes)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon cooking sake
  • 1 piece boneless chicken thigh, cut into small bite-sized portions
  • 1-2 shitake mushrooms, thinly sliced


Step 1.

Add chicken stock, seaweed, bonito flakes, soy sauce, sake and mirin to a pot.

Step 2.

Bring the mixture to a boil and remove from heat.

Step 3.

Allow the mixture to cool down and strain using a fine sieve.

* Chef’s tip: Strain the mixture through a fine sieve to ensure smooth consistency of the Chawanmushi.

Step 4.

Add the eggs into the mixture and mix well.

Step 5.

Place chicken and mushroom into cups/bowls that are suitable for steaming.

Step 6.

Distribute egg custard mixture equally into the cups/bowls.

Step 7.

Steam in a combi-steam oven or over a steamer for about 8 minutes.

Step 8.

To see if cooked, insert a toothpick into the middle of cup/bowl. If the toothpick comes out clean, the Chawanmushi is cooked.

Related Recipes

Baked Malai Kofta

Samgyetang (Korean Ginseng Chicken Soup)

Thai Green Mango Salad With Dried Shrimps

Beef Wellington

Our Service

Outstanding service – before and after the purchase.

Experience Bosch

Discover quality, perfection and reliability.

Authorised Distributor

Find our distributor here.