eggs Steamed (Chawanmushi style) — Global/Asian
A recipe from United States.
🇺🇸 United StatessteamedEggschawanmushisilkyasianhighProteingentleCook

Nutrition (per serving)
160Calories
14 gProtein
4 gCarbs
10 gFat
2 gSugar
600 mgSalt
Ingredients
- 4 Large fresh eggs
- 400 ml (warm) Dashi stock or chicken broth
- 1–1½ tsp Soy sauce
- 1 tsp (optional) Mirin or sake
- ¼ tsp Salt
- shrimp, shiitake, chicken, green onion Optional add-ins
Method
- Whisk eggs gently (do not create foam) → add warm dashi/broth, soy sauce, mirin/sake, salt → whisk until uniform.
- Strain mixture through fine sieve into 4 heatproof cups/ramekins (removes bubbles for silky texture).
- Add any small add-ins (shrimp, mushroom slices, etc.) to each cup.
- Cover cups tightly with foil or lid (to prevent water droplets).
- Place cups in steamer basket or deep pan with rack → add boiling water to pan (water should not touch cups).
- Steam on medium-low heat 12–18 minutes (until set but still slightly jiggly in center).
- Remove → let rest 2 min → serve warm in cups with optional chopped green onion.
- Silky, savory steamed egg custard — classic Asian comfort dish.
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