Chawanmushi savoury egg custard
A silky, savoury steamed egg custard with prawn and mushroom, soft as a cloud.
- Time35 min
- LevelMedium
- Costabout £2.26 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the eggs gently without making foam. Stir in the cooled stock, mirin and tamari, then pass through a sieve into a jug.
- 2
Divide the prawns and mushrooms between four heatproof cups or ramekins.
- 3
Pour the egg mix over, filling each cup nearly to the top. Pop any bubbles with a spoon, then cover each with foil.
- 4
Put the cups in a wide pan with boiling water coming halfway up their sides. Cover the pan and steam on a very low simmer for 15 minutes.
15 min - 5
The custard should wobble like jelly and be set, with clear juices when you poke the middle.
- 6
Scatter with spring onion and serve hot with a spoon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.