Japanese Savory Egg Custard (Chawanmushi)

Japanese Savory Egg Custard (Chawanmushi)

4.8 12 ratings

Prep. 10min

Total 40min

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 Yam paste with gingko (Onee)

25min

Stir fried prawns with dragon well tea (Longjing tea prawns)

4 h 10min

Chawanmushi (Japanese savoury custard)

1 h 45min

White Radish Pork Rib Soup

3 h

Chicken porridge with century egg

30min

Chilli Vinegar Pork Trotter Stew

2 h 25min

Chwee Kuih (steamed rice cake)

1 h 5min

Pork Ball Soup With Cabbage

25min

Salted Chicken

5 h 10min

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

55min

Prawn Paste Stuffed Soft Tofu

40min

Rice Wine Chicken

30min