Japanese Savory Egg Custard (Chawanmushi)

Japanese Savory Egg Custard (Chawanmushi)

4.8 12 ratings

Prep. 10 min

Total 40 min

4 portions

Ingredients

Dashi Stock

water
17 oz
kombu
1 piece
katsuobushi (dried skipjack or bonito flakes)
½ oz

Japanese Egg Custard

soy sauce
1 ½ tsp
sake
1 ½ tsp
mirin
1 ½ tsp
large eggs
3
water
35 oz
nori seaweed julienned, to garnish
fresh chives to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 327 mg

Protein 5 g

Calories 243 kJ / 58 kcal

Fat 4 g

Fibre 0 g

Saturated Fat 1 g

Carbohydrates 1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

All Things Eggs 12 Recipes
United States

You might also like...

Teochew Seafood Porridge

45min

Kaiyang Cabbage (Savory Stir-Fried Cabbage)

35min

Hu Pio Sup (Prawn Ball Fish Maw Soup)

1h 10min

Chawan mushi (Japanese savoury egg custard)

35min

Yu Sang

1h

Mapo tofu

15min

Chicken porridge with century egg

30min

White Radish Pork Rib Soup

3h

Chwee Kuih (steamed rice cake)

1h 5min

Teochew Yam paste with gingko (Onee)

25min

Chawanmushi (Japanese savoury custard)

1h 45min

Teochew Yam Paste with Gingko (Onee)

20min