Dish

Chawanmushi

Chawanmushi is a delicate and flavorful Japanese dish made with eggs, dashi broth, soy sauce, and mirin. The mixture is then steamed in a small bowl with a variety of ingredients, such as shrimp, chicken, or mushrooms. The dish is typically served hot and is known for its subtle flavor and delicate texture.

Asian cuisine› East Asian cuisine› Japanese cuisine

Appetizer

Origins and history

Chawanmushi has been a part of Japanese cuisine since the Edo period (1603-1868). Originally served as a snack for tea ceremonies, it has become more of a meal option over time.

Dietary considerations

Chawanmushi is a low-calorie dish that is high in protein and low in fat, making it suitable for people on a low-fat or low-calorie diet. However, it may contain gluten and soy, making it unsuitable for people with celiac disease or soy allergies.

Variations

There are many variations of chawanmushi, with some recipes calling for the addition of different ingredients, such as fish or vegetables. Some recipes also call for the use of different types of broth, such as chicken or vegetable broth.

Presentation and garnishing

Chawanmushi is typically presented in a small bowl, with the delicate egg mixture and ingredients arranged on top. The dish is garnished with fresh herbs, such as chives or shiso leaves. To add extra flavor to the dish, try adding a sprinkle of furikake (a Japanese seasoning) or a drizzle of soy sauce before serving.

Tips & Tricks

To prevent the chawanmushi from becoming watery, be sure to strain the egg mixture before steaming. Also, be careful not to overcook the dish, as it can become tough and rubbery.

Side-dishes

Chawanmushi is typically served as an appetizer or a light meal. It pairs well with a variety of side dishes, such as steamed rice, pickled vegetables, or miso soup.