Chawanmushi (Silky smooth savory soft egg custard) wide display


Chawanmushi (Silky smooth savory soft egg custard)

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11 custom cooks


About this Custom Cook

Chawan(tea cup) mushi(steam) literally means teacup steamed egg custard. Unlike other egg custard, Chawanmushi is not sweet but it has savory flavor packed with umami from Dashi stock and topping ingredients. If you like softer texture Chawanmushi, the perfect ratio of eggs to Dashi stock is 1 to 3. For example if your egg is 1/4 cup, you need 3/4 cup of dashi stock. If you like harder texture Chawanmushi, change the ratio to 1 to 2.5. To make Dashi Stock using the concentrate base use the ratio 1:12. To make the 3/4 cup stock in this recipe I used 2 1/2 tsps of the concentrated Dashi base and fill up the rest with water.

You can use ramekins or small tea cups. (Just make sure it will fit in the Brava when they are placed on a rack)



1 egg
3 small shiitake mushrooms (stem removed, slice up 1 mushroom)
some edamame
2 small peeled and deveined shrimps
2 scallops (1 sliced into 2 pieces and 1 cut in quarters)
2 silken tofu 1 inch cubes
3/4 cup Dashi stock


2 oz water
1 oz mirin
1/2 oz soy sauce
a couple tsps of cornstarch slurry


Pat dry the tofu cube and place one in the center of the teacup.
Place a couple of the diced scallop, mushroom slices, and a couple of edamame around the tofu.
Place 1 sliced scallop on top of the tofu, then the shrimp and mushroom.

Cracked an egg into a measuring cup and note the amount, add in the needed amount of Dashi stock.
Beat the egg mixture and pour into the 2 teacups through a sieve.

Use a wire rack that can fit inside the Square Pan or whatever that can raise the teacup above the water line. Put the teacups on the rack. Pour hot water into the Square Pan up to rack top. Place a piece of foil on top of the teacups.

Carefully place the Square Pan in the Brava. Press the Green Button. The cook is on REHEAT for 14 minutes. If it is not hardened to your liking you can REHEAT at 30 secs interval.

While the eggs are cooking make the sauce. Heat up sauce to boil then add the cornstarch slurry to thicken just a little.

When the cook is done, carefully remove the teacups and pour some of the sauce in.