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Chawanmushi

Chawanmushi is a savoury egg custard — egg beaten with dashi, soy, and mirin, then gently steamed until only just set, holding hidden pieces of chicken, prawn, shiitake, ginkgo nut, or fish cake. Served warm in a small lidded cup and eaten with a spoon, its silky, barely-holding texture and savoury (not sweet) flavour surprise people expecting a dessert custard. It is one course among many, not a main.

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STEAMED

Chawanmushi thumbnail
Chawanmushi¥300〜¥600
RareSTEAMED

ABOUT

Chawanmushi is a savoury egg custard — egg beaten with dashi, soy, and mirin, then gently steamed until only just set, holding hidden pieces of chicken, prawn, shiitake, ginkgo nut, or fish cake. Served warm in a small lidded cup and eaten with a spoon, its silky, barely-holding texture and savoury (not sweet) flavour surprise people expecting a dessert custard. It is one course among many, not a main.

DIETARY NOTES

VegetarianVEGETARIAN
Not vegetarianA steamed egg custard set with bonito dashi and usually containing chicken, shrimp and ginkgo nuts.
PorkPORK
No pork in the standard version.
AlcoholALCOHOL
Cooked with mirin and/or sake. Most of the alcohol cooks off, but not all of it.
AllergensCOMMON ALLERGENS
EggShellfishSoyFish

General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.

DETAILS

OriginORIGIN
An Edo-period dish, said to have spread from Nagasaki, where Chinese and European influences met; it became a fixture of refined multi-course meals.
How to EatHOW TO EAT
Lift the lid, then eat with the spoon provided, scooping down to find the ingredients. Sometimes there is a thin dashi sauce on top. Ginkgo nuts have a slightly bitter, chewy bite.
FrequencyFREQUENCY
Rare — Luxury / special
PricePRICE
¥300〜¥600

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