Chawanmushi (#茶碗蒸し)


 20 mins  Cooking - Free food icons30mins  Client, dinner, eat, food, man, meal, restaurant icon 5 servings 
Course: Side dish
Cuisine: Japanese



  • 1 piece of chicken thigh (skinless & boneless)
  • 5 eggs
  • 5 shrimps
  • 5 pieces of kamaboko (Japanese fishcakes/ Fishballs)
  • 40g Duck Liver Pâté 
  • 65g shimeji mushrooms (or 3 pieces of chesnuts mushroom)

***veggitrian can simply use 65g mushrooms 3 baby carrots and 1/4 leeks 


  Sauce and seasoning

  • 1¾ cup dashi (or water)
  • 1/2 t-sp sea salt
  • 1 t-sp sake
  • 1 t-sp mirin
  • 1 t-sp soy sauce
  • 5 stalks mitsuba (Japanese parsley, you may use coriander)


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Diced all ingredients into smaller bite-sized pieces

2. Make a knot at the stem of mitsuba and leave them aside

3. Crack eggs in a large bowl, mix with the remaining sauce 

4. Pass the egg mixture through a strainer/sieve into a liquid measuring cup for easy pouring

5. Place the ingredients in each chawanmushi cup equally

6. Evenly distribute the egg mixture into chawanmushi cups and place the mitsuba on top

7. Cover the chawanmushi cups with lids or wrap with a sheet of aluminum foil

8. Fill the instant pot with 2 cup water and simply set the steamer rack in place (best water level is slightly below the rack)

9. Place the chawanmushi cups inside the pot 

10. Steam for 30mins in medium fire (I'm using 7 out of 10 with my electric stove)

11. Add some spring onion for decoration (optional)


Bright, idea, lamp, tips iconStep's secret tips:

If the chawanmushi is not fully cooked yet, repeat the steam process, and release the air pressure manually

1 comment


This is probably my favourite Japanese cuisine!!!!

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