Total Time
1hr
Prep 20 mins
Cook 40 mins

Japanese traditional food

Ingredients Nutrition

Directions

  1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
  2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
  3. Pour in egg mixture.
  4. Fill a double-boiler pan (mushiki) half full with water.
  5. When water comes to a boil, place cups in to steam.
  6. Cover with cheesecloth, place lid slightly off so that steam can escape.
  7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
  8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
  9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
  10. Chawan mushi is served chilled in summer, hot in winter.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a