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Recipes May 21, 2025  | Servings: 6 | Prep Time: 20 min | Cook Time: 15 min (plus 1 hour to steep dashi)

Chawan Mushi

Chawan Mushi is a Japanese steamed egg custard traditionally made with eggs and dashi. In this version, we use a vegan dashi made with kombu and dried shiitake mushrooms instead of the traditional fish-based one, bringing a deep, earthy flavor. We also roast shiitake mushrooms and steam peas for added texture and freshness. For a higher protein ratio, we use more eggs than a typical Chawan Mushi, resulting in a firmer texture that we absolutely love. The leftover dashi can be turned into a comforting miso soup by adding miso and vegetables—nothing goes to waste!

Ingredients

For the Dashi:

  • 2 pieces kombu (each about 2 x 4 inches)
  • 8 dried shiitake mushrooms
  • 1 quart water

For the Chawan Mushi:

  • 10 large eggs (approximately 2 cups)
  • 2 cups dashi (from above)
  • 8–12 shiitake mushrooms, stemmed and broken into small pieces
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 cup peas (fresh or frozen), steamed or blanched

Instructions

  1. Combine kombu, dried shiitake mushrooms, and water in a pot. Gently heat until just below a simmer. Remove from heat, cover, and let steep for 1 hour to extract maximum flavor and umami. Strain and cool the dashi. Reserve 2 cups for this recipe and store the rest for other uses, such as making miso soup.

  2. Heat sesame oil in a skillet over medium heat. Add the fresh shiitake pieces and sauté until lightly crispy, about 3–5 minutes. Deglaze the skillet with soy sauce, stirring until the liquid evaporates. Set aside.

  3. Crack the eggs into a large bowl and whisk thoroughly. Gradually add the cooled dashi, whisking continuously (or use an immersion blender) until fully blended and smooth.

  4. Divide the sautéed mushrooms and steamed peas evenly among 6 ceramic ramekins or cups. Pour the egg-dashi mixture into each ramekin, filling them evenly. Cover each with plastic wrap to prevent condensation from dripping in during steaming.

  5. Arrange the ramekins in a steamer (work in batches if necessary). Steam over medium heat for 8–10 minutes, or until the custards are just set with a slight jiggle in the center.

  6. Serve hot for a cozy, warming dish on a cold day, or chill and serve cold as a refreshing treat in warmer weather.

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