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–+ servings

Chawanmushi Recipe (Japanese Steamed Egg Custard in Shell)

Silky Japanese steamed egg custard cooked and served in the shell, topped with a homemade shallot chili crisp.
Servings: 12 eggs
By: Nadia Aidi
Single serving of chawanmushi in a brown egg shell topped with shallot chili crisp and a pink edible flower, in a crystal egg cup on a pink and gold rimmed plate with a silver spoon
Prep 15 minutes
Cook 20 minutes
Rest Time 5 minutes
Total 40 minutes

Equipment

Ingredients 

Egg Cups

  • 12 eggs, tops removed

Egg Custard

  • 3 eggs + 1 yolk, 3/4 cup total
  • 1/3 cup water
  • 3/4 cup broth
  • 3 tbsp sake
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp shiro dashi

Shallot Chili Crisp

  • 3 tbsp dehydrated shallots
  • 2 scallions, white and green parts, chopped
  • 1/2 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds
  • 1/2 tsp sugar
  • 2 tbsp crushed red pepper flakes
  • 1.5 tbsp soy sauce
  • 1.5 tbsp rice vinegar
  • 1/4 cup avocado oil

Toppings

Instructions

  • Prepare the Shells: Use an egg topper to remove the top of each egg. Transfer 3 whole eggs and 1 yolk to a mixing bowl. Store the remaining 8 whole eggs and 1 egg white in an airtight container in the refrigerator and use within 2 days. Wash the empty shells and place in boiling water for 2 minutes. Remove the inner membrane from each shell, then drain and set upright in an egg holder.
    12 eggs
  • Make the Custard: Add the water, broth, sake, soy sauce, mirin, and shiro dashi to the bowl with the eggs and whisk until fully combined. Strain through a fine mesh strainer.
    3 eggs + 1 yolk, 1/3 cup water, 3/4 cup broth, 3 tbsp sake, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp shiro dashi
  • Divide the custard evenly among the 12 prepared shells. Place the shells in a steamer rack set over about 1 inch of water in a large pot. Steam on low for 13 to 15 minutes. Turn off the heat and let sit, partially covered, for 5 minutes.
  • Make the Shallot Chili Crisp: Combine the dehydrated shallots, scallions, ginger, toasted sesame seeds, black sesame seeds, sugar, and crushed red pepper flakes in a small heatproof bowl. Heat the avocado oil in a small saucepan over medium heat until hot but not smoking. Pour the oil immediately over the bowl, then add the rice vinegar and soy sauce and stir to combine.
    3 tbsp dehydrated shallots, 2 scallions, 1/2 tsp fresh ginger, 1 tbsp toasted sesame seeds, 1 tbsp black sesame seeds, 1/2 tsp sugar, 2 tbsp crushed red pepper flakes, 1.5 tbsp soy sauce, 1.5 tbsp rice vinegar, 1/4 cup avocado oil
  • Serve: Score the surface of each steamed egg with a sharp knife. Spoon the shallot chili crisp over each egg, sprinkle with chives, and place edible flowers and that is it.
    chives, edible flowers

Nutrition

Calories: 128kcal, Carbohydrates: 3g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 365mg, Potassium: 118mg, Fiber: 1g, Sugar: 1g, Vitamin A: 705IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info