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Chawanmushi – Anyone who has patronized a Japanese restaurant would definitely have tried this. A very popular Japanese savoury egg custard, we love its silky smooth texture and digging into one brings some kind of excitement as a treasure trove of ingredients consisting seafood, chicken meat, fungi and vegetables can be found at the bottom of the cup.

A typical cup of Chawanmushi contains a large shrimp, chicken meat, Japanese fish cake (Narutomaki), a shitake mushroom or some shimeiji mushrooms. However, there is no hard rules on what should go into the dish as you can put whatever you fancy into it. I also didn’t use dashi stock to make the egg custard and simply substitute it with chicken stock diluted with water.

Some old friends took time off from work this afternoon and dropped by with Sushi, Sashimi and desserts so I made Chawanmushi, Korean Pancakes, Grilled Chicken with Glazed Pineapples, Salmon Parcels and Salad to complement the food they brought.

Thank you, Cecilia, Jeannie, Siu and Sally for a blissful day of sharing and eating…. we shall start dieting tomorrow… haha…


When we share laughter, there’s twice the fun;
When we share success, we surpass what we’ve done.
When we share problems, there’s half the pain;
When we share tears, a rainbow follows rain.

When we share dreams, they become more real;
When we share secrets, it’s our hearts we reveal.
If we share a smile, that’s when our love shows;
If we share a hug, that’s when our love grows.

If we share with someone on whom we depend,
that person is always a very true friend.
And what draws us closer and makes us all care,
Is not what we have, but the things we share.



(makes 6)


4 large eggs

500 ml chicken stock **
180 ml water **
(** or use 680 ml Japanese dashi stock )
1 tablespoon sake
½ tablespoon light soya sauce & some salt (to taste)

3 crab sticks (cut half)
6 large shrimps (seasoned with ½ tablespoon sake and ½ tablespoon light soya sauce)
6 shitake mushrooms (remove the stem and use a sharp knife to cut an ‘X’ on the top)
12 thin slices of carrots (use a flower-shaped cookie cutter to make nice shapes)


1) Divide (C) equally in six Chawamushi cups or small bowls.

2) Beat (A) very gently with a pair of chopsticks, taking care not to foam the mixture.

3) Prepare (B) and combine well with (A). After that, strain mixture gently into a jug.

4) Pour and fill the cups equally with the egg mixture, taking care not to create any bubbles or foam on the surface.

5) Bring water to boil in a steamer. Cover the cups/bowls tightly (you may use cling wrap or foil) and steam for 15 mins.

6) Test the center of the steamed egg custard with a skewer or chopstick. It is done if the soup comes out clear. Serve immediately.

Silky smooth Chawanmushi, so easy to make !

Silky smooth Chawanmushi, so easy to make !