Steamed Egg Pudding

Chawan Mushi

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This is a classic side dish, often part of a full-course formal dinner. Serve these puddings in small individual cups with deep-fried, braised or grilled foods.


  • 4 eggs
  • cups cold dashi (Basic Soup Stock)
  • ¾ teaspoon salt
  • 1 scant teaspoon usu kuchi shōyu (light soy sauce)
  • teaspoons mirin (syrupy rice wine)
  • 6 small uncooked shrimp, shelled and deveined
  • ½ small uncooked chicken breast, skinned, boned and sliced thin on diagonal (cutting instructions for sogi-giri)
  • 5–6 button mushrooms, washed, trimmed and sliced thin
  • 12 snow peas, blanched in boiling salted water


Break the eggs into a bowl and beat them well. Add the cold soup stock, salt, soy sauce and syrupy wine, and stir to combine all well. Let the egg mixture stand for a few minutes before straining it twice through an uragoshi or a fine-meshed strainer to remove all air bubbles and lumps.

In each of 6 individual heat-proof 6-ounce cups, place 1 shrimp and some chicken and mushroom slices. Pour in the strained egg mixture to fill each cup two-thirds full. Place the cups in a steamer and steam over high heat for 2 minutes, then reduce the heat to very low and continue to steam for 15 minutes. Remove the lid of your steamer, add 2 snow peas to each cup and re-cover. Steam for 20–30 seconds. Carefully remove the hot cups and serve immediately. Eat with a spoon.