{"id":67352,"date":"2023-04-26T10:00:00","date_gmt":"2023-04-26T08:00:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/chawanmushi-japanese-steamed-egg-custard-with-tender-chicken-seafood\/"},"modified":"2026-06-12T14:06:37","modified_gmt":"2026-06-12T12:06:37","slug":"chawanmushi-japanese-steamed-egg-custard-with-tender-chicken-seafood","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/chawanmushi-japanese-steamed-egg-custard-with-tender-chicken-seafood\/","title":{"rendered":"Chawanmushi: Japanese steamed egg custard with tender chicken & seafood"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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Experience the culinary diversity of Japan with Chawanmushi.<\/strong> This steamed egg custard with tender chicken and seafood is a true treat for the palate and will transport you to another world.<\/p>\n\n

Let yourself be enchanted by the harmonious combination of different flavours and enjoy a unique taste experience. I\u2019ll show you how you can make this recipe yourself at home in just a few passaggi! <\/strong><\/p>\n\n\n\n

\"Chawanmushi<\/figure>\n\n

Chawanmushi is a classic Japanese, slightly savoury steamed egg custard, served in a small cup. Tender pieces of chicken, colourful kamaboko fish cakes and Shimeji mushrooms are nestled in a smooth and silky cream seasoned with brodo Dashi. Join me in learning how to prepare this for a genuine Japanese cooking experience . Your guests will be impressed!<\/strong><\/p>\n\n

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Tip: In Japanese cuisine, chawanmushi is treated like a soup and served as a starter or side dish.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n

Chawanmushi is served in a dainty little teacup (auf Amazon* kaufen<\/a>)<\/strong> and is a classic starter on the menu of many Japanese restaurants.<\/strong><\/p>\n\n

The word chawan<\/em> means teacup or bowl, and mushi<\/em> means to steam. Together, it means steamed teacup<\/em> \ud83d\ude09 and refers to both the vessel and the cooking method used for the dish.<\/p>\n\n

\"Chawanmushi<\/figure>\n\n

It is said that chawanmushi originated in Nagasaki in 1689. At that time, Japan was isolated from the outside world and generally did not trade with foreign countries, but Nagasaki maintained exclusive trade with China.<\/p>\n\n

It is said that Chinese traders staying there prepared a Chinese version of steamed eggs, and this became the origin of the Japanese chawanmushi.<\/p>\n\n

Later, Nobutake Yoshida Sokichi, a civil servant from Ehime Prefecture, visited the city of Nagasaki, tasted chawanmushi for the first time and fell in love with this dish! In 1866, he opened Yossou, a restaurant specialising in chawanmushi \ud83d\ude0a.<\/p>\n\n

Yossou is still run today, over 150 years later, by the seventh generation in Nagasaki and continues to serve chawanmushi.<\/p>\n\n

There are many variations using seasonal ingredients, but the most common include prawns, fish and vegetables. Depending on the ingredients used, it can have a very traditional or modern flavour.<\/p>\n\n

To start with, I\u2019ll introduce you to a basic recipe for chawanmushi with chicken and show you a few suggestions for a vegetarian version below.<\/strong><\/p>\n\n

\"Chawanmushi<\/figure>\n\n

To prepare, whisk eggs with plenty of Dashi broth (in a 1:3 ratio) and a few Japanese seasonings, then steam in a pot with the solid ingredients at 80\u201390\u00b0C for 20 minutes.<\/strong><\/p>\n\n

With its resulting ivory colour and colourful toppings, chawanmushi tastes as delicious as it looks.<\/p>\n\n

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Tip: Each of my chawanmushi cups holds up to 200 ml. Please note that the size of the cups is crucial for the cooking time.<\/em>You are welcome to use other heat-resistant cups, but please do not choose cups that are too thick, as the heat will not penetrate them as easily.<\/em>If you do not have a lid, you can also cover the cups with aluminium foil.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div><\/section>\n\n

The finished steamed egg custard is smooth and silky, whilst the sweet and savoury meat and vegetables give the dish a contrasting mouthfeel.<\/strong><\/p>\n\n

Added to this is the broth, which makes every bite a surprising taste sensation. And the seasonings \u2013 soy sauce, Mirin and Sake \u2013 provide a rich Umami flavour!<\/p>\n\n

\"Chawanmushi<\/figure>\n\n

Having enjoyed the classic version of chawanmushi with chicken and seafood, you can look forward to a delicious vegetarian option! With a variety of toppings such as vegetables and mushrooms, you can personalise your steamed egg custard and enjoy it to the full:<\/strong><\/p>\n\n