Chawanmushi Kabocha

Preparation info
  • Serves


    • Difficulty


Appears in
Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Chawanmushi is a classic Japanese steamed egg custard served in a tea cup. Using this method of steaming, I have substituted the egg with kabocha and tofu to achieve a soft, smooth texture with rich umami.


  • 200 g (7 oz) kabocha (Japanese pumpkin)
  • 100 g (


Remove excess water from momen tofu by wrapping it with paper towels on a shallow bowl. Weigh it down evenly with a plate and refrigerate for at least 30 minutes. Remove from fridge and mash tofu.

Peel and seed kabocha and cut into chunky pieces. Steam kabocha for about 25 minutes or until tender. Set aside to cool and then mash.

Boil a pot of water. Add eda