Chawanmushi | A Gentle Japanese Egg Custard in Dashi, Made in a Frying Pan

Learn how to make chawanmushi, a delicate Japanese steamed egg custard in dashi. A gentle, foolproof recipe with flexible ratios—no special equipment needed.

About This Recipe

Chawanmushi is a delicate and deeply refined steamed dish—enjoyed as everyday home cooking, yet also served in ryotei and kappo—traditional Japanese fine-dining restaurants.

The quiet moment when the lid is gently lifted, the soft aroma of dashi rising into the air, and the beautifully set surface that trembles ever so slightly—chawanmushi has long been cherished as a dish that embodies both the gentleness and the craft of Japanese cuisine.

Chawanmushi is lightly seasoned, with no bold flavors or sharp accents. Its smooth, silky texture is gentle on both the body and the mind. It is naturally welcomed on days when one’s health is a concern, at tables shared with the elderly or children, and even in more formal settings. In this way, chawanmushi is a dish that gives form to care, hospitality, and respect for the person who eats it.

Despite its gentle appearance, chawanmushi is an exceptionally delicate dish to prepare. The ratio of dashi to egg, heat control, steaming time, and temperature management—even the slightest difference can greatly affect its texture and aroma.
For this reason, chawanmushi is often described as a quiet measure of a cook’s skill, and in ryotei and kappo restaurants, its level of refinement is seen as a reflection of the establishment’s philosophy.

This recipe is designed to offer flexibility, from reliable, fail-safe ratios for home cooking to more refined proportions that aim for the softly set, custard-like texture found in fine dining.
No special equipment is required.

You may prepare a hearty bowl filled with ingredients, or choose to leave them out entirely, letting only egg and dashi speak for themselves.
Within this small cup lies the quiet luxury cherished in Japanese cuisine, along with a thoughtful consideration for the person who will enjoy it.

With this chawanmushi recipe, we invite you to experience the gentle art of Japanese steamed cooking.

What is Chawanmushi?

Chawanmushi is a traditional Japanese savory steamed egg custard, made by blending eggs with dashi—a flavorful Japanese soup stock—to create a delicate and silky mixture. Ingredients such as chicken, shiitake mushrooms, shrimp, and ginkgo nuts are added, and the mixture is gently steamed in a small cup (chawan) to produce a smooth and silky texture. The name chawanmushi itself reflects this preparation method: chawan means “small bowl” or “tea cup,” and mushi means “steamed.”

It is rarely served as a main dish. Instead, it often appears as an appetizer in a multi-course meal or as a side dish in everyday home cooking. Although it doesn’t usually take center stage, chawanmushi is well-loved by many Japanese people and enjoyed across all ages.

While it looks like a sweet custard, it’s actually savory, with a delicate flavor that comes from dashi made with ingredients like bonito flakes and kombu (kelp). Since its flavor relies heavily on the quality of the dashi, chawanmushi is an excellent dish for experiencing the subtle beauty of Japanese culinary culture.

It often includes seasonal or locally sourced ingredients, making it a dish through which you can enjoy the flavors of both the season and the region.

The Story Behind This Recipe

Chawanmushi is a Japanese steamed dish that is said to have its origins in the Edo period (1603–1868). One of its commonly cited roots is Shippoku cuisine, a style of banquet dining that developed in Nagasaki during that time.
Shippoku cuisine emerged under the influence of both Chinese and Western traditions and is considered a food culture unique to Nagasaki, which served as Japan’s gateway for overseas exchange.
It is thought that a steamed dish made with egg and dashi, served as part of shippoku banquets, eventually led to what we now know as chawanmushi.

In its early days, chawanmushi was enjoyed as a dish served at banquets for the warrior class and social elites.
Over time, it gradually spread to different regions and eventually became a familiar presence on everyday tables as well.
Because of this background, chawanmushi is still often regarded as a dish with an elegant, subtly luxurious character.

Using seasonal ingredients and presenting them with visual care,
serving the custard in a lidded cup, and cherishing the aroma and lingering impression revealed the moment the lid is lifted—
within these gestures and presentations, one can sense a spirit of hospitality shared with shippoku’s banquet culture, as well as the aesthetic sensibilities nurtured within Japanese cuisine.

Even today, at ryotei and kappo—traditional Japanese fine-dining restaurants, chawanmushi is treated as a dish in which a restaurant’s philosophy and a chef’s sensibility quietly come to the fore.
Within a single cup, it gently carries the history of Japanese cuisine and an enduring sense of care.

Ingredients (Serves 4)

Instructions

1		Crack the eggs into a bowl and gently mix with chopsticks, cutting through the whites without whisking. Tip Avoid overmixing or whisking the eggs. Incorporating air into the mixture can cause air bubbles (“su”) and a grainy texture during cooking. Once there are no visible lumps of egg white, the eggs are mixed enough.
2		Add the light soy sauce, mirin, and salt to the dashi and mix well, then gently combine this mixture with the eggs. Tip If the dashi is hot, it will partially cook the eggs. Be sure to let the dashi cool completely before adding it to the egg mixture.
3		Strain the egg mixture through a fine-mesh sieve or strainer. Tip This step may seem small, but straining greatly improves the smoothness of the finished custard.
4		Place the fillings into heatproof cups, then pour in the egg mixture until the cups are about 80% full. Tip Use heatproof cups with some depth. Deeper cups allow heat to transfer more gently, resulting in a smoother texture. Shallow, wide cups heat too quickly and are more likely to develop air bubbles (“su”). If using shallow, wide cups, fill them only to about 80% and start with a slightly shorter steaming time, checking carefully. Heat transfer varies depending on the cup. Use a gently trembling surface as a guide, and allow residual heat to finish the cooking. To ensure an even finish, lightly stir the egg mixture once more before pouring it into the cups. If air bubbles (“su”) appear on the surface, remove them with a kitchen torch or a light spray of alcohol for a cleaner appearance.
5		Pour about ¾ inch (2 cm) of water into a frying pan and bring it to a boil over medium heat. Once boiling, arrange the cups in the pan, cover them with a thick paper towel or a thin kitchen cloth, then cover with a lid. Tip Covering the cups with a paper towel or cloth prevents condensation from dripping from the lid into the chawanmushi. You may also cover each cup loosely with plastic wrap or aluminum foil.
6		Steam over medium-low heat for 2 minutes, then reduce to low heat and continue steaming for 10–13 minutes. Turn off the heat once the surface gently jiggles. Tip Steam slowly over gentle heat. High heat increases the risk of air bubbles (“su”) forming.  When checking doneness, be careful of steam and condensation on the underside of the lid, and open it gently to prevent droplets from dripping into the chawanmushi.
7		Top with mitsuba and yuzu, cover again, and let rest for 1–2 minutes to finish cooking with residual heat.
8		Enjoy♪

Alternative Methods: Microwave & Oven

Here are two ways to make chawanmushi using a microwave or an oven, without using a frying pan.

Microwave

Loosely cover the cup with plastic wrap and heat at 200W for 6–8 minutes.

When making chawanmushi in the microwave, the results can vary depending on the model, wattage, and heating method. For this reason, it is important to use a low power setting (around 200W) and heat gradually while checking frequently. Avoid rapid, high-power heating, as this can cause air bubbles (“su”). Check once during cooking and stop the microwave when the surface gently jiggles, then let the custard finish cooking with residual heat.

Oven

Pour the egg mixture into a heatproof cup until about 80% full and loosely cover with aluminum foil. Place in a preheated oven (300–320°F / 150–160°C). Set the cup on a baking tray and pour hot water (140–160°F / 60–70°C) into the tray until it reaches about halfway up the sides of the cup. Bake for 25–35 minutes.

Using a low-temperature water bath helps the custard cook gently and evenly. Remove the cup when the surface gently jiggles, and let it finish cooking with residual heat without removing the foil.

How the Egg-to-Dashi Ratio Affects Chawanmushi

The texture and flavor of chawanmushi change significantly depending on the ratio of egg to dashi.
Here are two representative ratios and the characteristics of each.

1 Egg : 150 ml Dashi

This ratio produces a slightly firmer custard with a pronounced egg presence.

Characteristics
A richer egg flavor with a gently set texture.
The custard holds its shape well and offers a wider margin for error when cooking, making it more forgiving.

Flavor Profile
The richness of the egg comes forward.
The aroma of dashi is more subdued, but the overall flavor has depth and structure.

Best For
Everyday home cooking or when you want to avoid mistakes.
Well suited for versions with many fillings, or for ankake chawanmushi topped with a lightly thickened sauce.

Notes
If cooked over high heat, air bubbles (“su”) are more likely to form, so gentle heat control is essential.

1 Egg : 180 ml Dashi

This ratio aims for a smoother, more delicate texture that highlights the flavor of the dashi.

Characteristics
Silky and tender, with a melt-in-the-mouth mouthfeel.
The surface sets softly and jiggles gently when finished.

Flavor Profile
The aroma of dashi is more pronounced, resulting in a refined, light finish.
A subtle, elegant taste that lets the broth shine.

Best For
Entertaining or when aiming for a restaurant-style presentation.
Recommended when using minimal fillings and when you are confident in the quality of your dashi.

Top Spots in Japan We Recommend — Kaiten-zushi 回転寿司

Even if you’re craving chawanmushi at a restaurant, it’s often served only as a side dish or appetizer, and it’s rare to find places where you can order it on its own.
However, at conveyor belt sushi restaurants (kaiten-zushi), you can usually order chawanmushi as a standalone item.

Japan is currently experiencing a conveyor belt sushi boom. In most busy commercial areas and residential neighborhoods, you’ll almost always find at least one kaiten-zushi spot.
Major chains like Sushiro, Kura Sushi, and Hama Sushi are competing fiercely, offering sushi at incredibly affordable prices.

These restaurants always have chawanmushi on the menu, and you can enjoy a surprisingly good version of it for a low price.
To be honest, the sushi may not match the quality of a high-end sushi restaurant, but the overall experience is highly entertaining and unique. The prices are budget-friendly, and the atmosphere is very family- and child-friendly.
If you visit Japan, we highly recommend trying a kaiten-zushi restaurant!