Steamed Egg (Chawan Mushi)

Steamed Egg (Chawan Mushi)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Category: Side Dish

Cuisine: Japanese

Yield: 2

Steamed Egg (Chawan Mushi)

This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.


  • 2 eggs
  • 1 cup 250ml cooled chicken or fish stock
  • 1 dash sake
  • 1/2 teaspoon soya sauce
  • 1/2 cup chopped cooked chicken breast meat
  • 1 shiitake mushroom sliced into strips
  • 2 sprigs fresh parsley for garnish


  • In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce.
  • Divide the mushroom and chicken evenly between two small tea cups.
  • Pour the egg mixture into each cup until filled.
  • Bring about 2.5cm of water to a boil in a steamer or saucepan.
  • Reduce heat to a simmer, and place cups into the steamer.
  • Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu.
  • Garnish each cup with a sprig of parsley, and serve.


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