Chawanmushi
Flan japonais salé à l'œuf et au dashi, cuit à la vapeur avec crevettes, poulet et shiitake.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the custard
Gently beat the eggs without creating bubbles. Whisk in the cool dashi stock, light soy sauce, mirin and salt, then strain through a fine sieve for a perfectly smooth custard.
- 3 eggs
- 450 ml dashi stock
- 1 tsp light soy sauce
- 1 tsp mirin
- ¼ tsp salt
✅ C'est prêt quand : mixture is smooth and foam-free after straining
Fill the cups
Divide the shrimp, chicken, shiitake mushrooms, ginkgo nuts and kamaboko between 4 heatproof cups (about 200 ml each). Pour the custard over the top and pop any surface bubbles with a toothpick.
- 4 shrimp
- 80 g chicken
- 2 shiitake mushrooms
- 8 ginkgo nuts
- 4 slices kamaboko
- all custard from step 1
✅ C'est prêt quand : surface is level and bubble-free
Steam gently
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Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the custard
Gently beat the eggs without creating bubbles. Whisk in the cool dashi stock, light soy sauce, mirin and salt, then strain through a fine sieve for a perfectly smooth custard.
- 3 eggs
- 450 ml dashi stock
- 1 tsp light soy sauce
- 1 tsp mirin
- ¼ tsp salt
✅ C'est prêt quand : mixture is smooth and foam-free after straining
Fill the cups
Divide the shrimp, chicken, shiitake mushrooms, ginkgo nuts and kamaboko between 4 heatproof cups (about 200 ml each). Pour the custard over the top and pop any surface bubbles with a toothpick.
- 4 shrimp
- 80 g chicken
- 2 shiitake mushrooms
- 8 ginkgo nuts
- 4 slices kamaboko
- all custard from step 1
✅ C'est prêt quand : surface is level and bubble-free
Steam gently
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chawanmushi means 'steamed in a tea bowl'. It's thought to have developed in Nagasaki, where Chinese and European influences met during the Edo period.
Today it's served as part of formal kaiseki meals, at sushi restaurants and in home cooking, and is especially loved in winter.
⭐ Why It's Famous
Its silky, melt-in-the-mouth texture is one of the most delicate in Japanese cooking.
💡 Fun Fact
Chawanmushi is one of the few Japanese dishes traditionally eaten with a spoon.
Nagasaki and all of Japan
32.75°N, 129.88°E
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