Chawanmushi steamed savoury egg custard
Silky savoury egg custard with prawn and mushroom. Delicate, warm and surprisingly easy to steam.
- Time35 min
- LevelMedium
- Costabout £0.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the water with the dashi until dissolved, then let it cool to lukewarm. Stir in the tamari and mirin.
- 2
Beat the eggs gently so you do not make bubbles. Mix with the dashi and pour through a sieve into a jug.
- 3
Divide the prawns and mushrooms between four heatproof cups. Pour the egg mixture over.
- 4
Cover each cup with foil. Set in a large pan with water coming halfway up the cups.
- 5
Put a lid on, bring to a simmer, then steam on the lowest heat for 15 minutes until just set with a gentle wobble.
15 min - 6
Top with spring onion and serve warm.
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.