chawanmushi

Steamed in a dashi-based sauce, this Instant Pot Chawanmushi is a savory Japanese egg custard made with seasonal ingredients. Delicate and silky smooth, it makes a perfect appetizer to start your meal!

Instant Pot Chawanmushi

eggs (50 g each w/o shell)

mirin

salt

chicken thigh ((3.4 oz, 96 g) (skip for vegetarian))

shrimp ((2.6 oz, 73 g) (skip for vegetarian))

Tbsp sake ((1 Tbsp each

1.4 oz carrot ((40 g, roughly 1.5”))

mitsuba (Japanese parsley)

2.3 oz shimeji mushrooms ((65 g))

1 inch Kamaboko (fish cake) ((skip

Gather all the ingredients.  Make dashi if you don’t have it around already and let it cool to room temperature (you can place the pot with dashi in it over a bowl of iced water).

Cut the chicken thigh into slanted, smaller bite-sized pieces.  I use “Sogigiri” Japanese cutting technique to create more surface so it will cook faster.

Put chicken pieces and shrimp each in a bowl and add 1 Tbsp sake to each bowl. This is to remove any&nbsp;unwanted smell from the chicken and shrimp.

Cut the carrot into ¼ inch slices. The next step is optional, but you can cut out the carrot slice into flower shape by using a vegetable cutter or use "Nejiri Ume" Japanese cutting technique.

Make a knot at the stem of mitsuba.

Cut and discard the bottom end of shimeji mushrooms and slice kamaboko fish cake into thin slices.

Prepare Ingredients

It’s best to use a kitchen scale but if you don’t have one, use a liquid measuring cup.  Crack eggs in a large bowl on a kitchen scale (or in the liquid measuring cup).  My 3 eggs are 153 grams or 153 ml.  You will need to multiply that number by 2.5 (Read the blog post why we multiply by 2.5).  153 x 2.5= 382.  Prepare 382 grams (or ml) dashi.

Transfer the eggs into a large bowl that can fit dashi and seasonings and whisk the eggs.

Add dashi (382 g/ml), 1 tsp mirin, 1 tsp usukuchi soy sauce (or regular soy sauce), and ½ tsp kosher salt. Whisk all together.

Pass the egg mixture through a strainer/sieve into a liquid measuring cup (for easy pouring later on).

Prepare Egg Mixture

Place the ingredients in each chawanmushi cup or ramekin. You want to show the colorful ingredients on top, so put the non-colorful ingredients like chicken on the bottom. Put more colorful or unique shape ingredients toward the top.

Evenly distribute the egg mixture into chawanmushi cups. Place the mitsuba on top.

Cover the chawanmushi cups with lids or wrap with a sheet of aluminum foil (if you are going to stack one on top of another).

Assemble

Fill the instant pot with 1 cup water.  Set the steamer rack in place.

Put the chawanmushi cups inside. The 5th chawanmushi cup goes on top of the 4 cups.

Close the lid and click STEAM, make sure it’s LOW pressure and set the timer for zero (0) minute.

It will take about 10 minutes to reach the optimal pressure. Then beep for 0 minute. Then it will naturally release. Set your own timer for 10 minutes natural release.

At 10 minutes alarm, open the lid and take out one chawanmushi cup and go to the next step. If the lid doesn’t open, then it means the pressure hasn’t fully released yet. Prepare a kitchen towel and turn the nozzle to release pressure. Only a little bit of steam should be left, so don’t be scared. Once the pressure has released, you can open the lid.

Open the chawanmushi cup lid (or aluminum foil) and insert a skewer to see if the egg custard is fully cooked.  If the custard look set and there is no liquid coming out, it is fully cooked.

If the chawanmushi is not fully cooked yet (most likely your container is bigger than my chawanmushi cups OR you must have used a colder egg mixture or ingredients), repeat the steam process, and release the air pressure manually. Remember, the egg mixture will continue to cook through from pre- and after- pressure cooking time.

Place the chawanmushi lid on and serve hot with a small spoon.

Steam in Instant Pot

Chawanmushi, the silky smooth savoury egg custard, delicately flavoured Japanese classic and sophisticated dish recipe with step by step photos and a video.

Chawanmushi

eggs

tsp usukuchi soy sauce (*1)

375 ml Dashi stock (*2)

shiitake mushrooms

carrot

Kamaboko

shurimps

edamame

Ginnan(gingko nuts)

mitsuba leaves (*optional)

cut off stem of shiitake mushrooms and cut it into thin slices and slice the carrot about 3mm(0.1inch) and cut out using cookie cutters. *3

slice Naruto fish cakes thinly and set aside

in a large bowl eggs, soy sauce and mirin together with chopsticks and try not to whisk too much to avoid aerating egg.

Pour Dashi stock into the ball small amount at a time and mix with egg gradually.

Use a strainer, strain the egg mixture in order to achieve silky soft texture when it is steamed.

divide the mixture into 3 tea cups(or mugs or ramekins)

pour water about 3 cm (1.2 inch) high in a pot 20cm ( 7.9 inch)&nbsp; in diameter and bring it to boil over high heat.

Once the water boiled, place tea cups in the pot and turn down to low heat.

wrap the lid with a tea towel, so that water does not drip over the chawanmushi. *4

Put lid on and steam about 5-7 minutes.

When the egg mixture nearly set, top with shrimp, naruto, shiitake mushrooms, edamame, carrot and Ginnan

steam farther 5-3minutes.

Turn the heat off leave the chawanmushi bowl in the pot for set farther 5 min.&nbsp;

Garnish with Mitsuba (*5 if you have) and serve

How to make Instant Pot Chawanmushi 茶碗蒸し. Silky smooth Melt-in-the-Mouth savory egg custard with flavoring ingredients. Easy Japanese steamed egg is a simple yet delicious delight.

(~120 milliliters in volume) extra large eggs

¼ teaspoon (2 grams) fine sea salt

(5 milliliters) regular soy sauce

(5 milliliters) mirin

(5 milliliters) sake (optional)

sesame oil

(250 milliliters) homemade dashi stock

shrimp (, chopped)

Chicken or pork shoulder

Carrots (, thinly sliced)

Boiled vegetables (, pat dry)

Edamame

Imitation crab meat

Shiitake mushrooms, Shimeji mushrooms,

Kamaboko (Japanese fish cake), Narutomaki (, thinly sliced)

Prepare Egg Mixture: In a 2-cup glass measuring cup, beat 2 extra large eggs until the egg yolks and egg whites fully blend. Continue to mix the egg mixture as you add ¼ tsp (2g) fine sea salt, 1 tsp (5ml) regular soy sauce, 1 tsp (5ml) mirin, 1 tsp (5ml) sake, 2 drops roasted sesame oil, and 1 cup (250ml) dashi stock to the well-beaten egg mixture. Make sure to mix it really well.

Add Fillings and Filter Egg Mixture

Add Fillings &amp; Filter Egg Mixture: Place chopped filling ingredients in the ramekins. If using raw meat or seafood, place them at the bottom of the ramekins. Gently pour dashi egg mixture into ramekins through a mesh strainer until 80% full. Try to avoid forming air bubbles.Tap ramekins against the counter 10 times to remove any air bubbles. Cover ramekins with lids, aluminum foil, or food wraps.

Pressure Cook Chawanmushi

Pressure Cook Chawanmushi: Add 1 cup (250ml) cold water in Instant Pot. Place trivet in Instant Pot, then place ramekins on trivet. It will be a tight fit. Close lid, then turn Venting Knob to Sealing position. Pressure Cook chawanmushi at Low Pressure for 1 minute, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure (if any) by turning the Venting Knob to Venting position. Carefully open the lid.

Check Doneness and Serve

Check Doneness &amp; Serve: Use a food thermometer to make sure the meat or seafood (if using) is above 160°F. Serve Chawanmushi hot, warm, or cold. Enjoy~

It's perfect! I'm having a bad cold and this chawanmushi is the perfect breakfast. Warm tasteful and finished in 10 min. I used leftover broccoli and cherry tomatoes as fillings. Thanks for sharing this recipe ❤️

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Top 3 chawanmushi recipes from across the web

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Chawanmushi

Instant Pot Chawanmushi

The most viewed chawanmushi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine