A silky, delicate Japanese steamed egg custard (chawanmushi) made with everyday ingredients — gently steamed with shrimp, shiitake mushrooms, and a savory egg broth.
Fresh parsley leavesfor garnish (or mitsuba, if available)
Instructions
Prepare the fillings by thawing, peeling, and deveining the shrimp, cleaning and scoring the mushroom caps, and finely chopping the green onion.
Beat the eggs with soy sauce, mirin, and salt, then stir in the water and skim any foam from the surface.
Divide the fillings among ramekins, pour the egg mixture in about three-quarters full, and top with parsley.
Cover each bowl with a lid or foil, steam over high heat for 3 minutes, then reduce to low and steam for 12–15 minutes until set.
Test doneness by inserting a toothpick — it should come out with clear liquid.
Watch the Recipe
Notes
The toothpick test is the most reliable way to check doneness — clear liquid means it's ready, cloudy means it needs more time. For a more authentic flavor, use dashi powder or dashi stock in place of soy sauce.