Chawanmushi with Chicken, Shimeji & Black Truffle Sauce
Chawanmushi literally means “steamed in a tea cup.” It is a Japanese savory egg custard made by mixing beaten egg with seasoned dashi stock and gently steaming it until just set. Unlike Western custards, chawanmushi is delicate and silky, closer in texture to soft tofu.It is traditionally filled with ingredients such as chicken, shrimp, mushrooms, or ginkgo nuts. The key to perfect chawanmushi is low, gentle heat, which prevents bubbles and keeps the texture smooth.
Ingredients
Egg Custard
- 1 large egg
- 1 cup dashi stock
- 1 tsp mirin
- 1 tsp light soy sauce
- A pinch of salt
- Optional 1/2 tsp sake
Fillings
- 1/3 cup chicken thigh or breast cut into 1/2-inch pieces
- 2 tbsp shimeji mushrooms separated into small clusters
For Chicken Prep
- 1 tsp sake
- A pinch of salt
Finish
- Black truffle sauce store-bought: 1–2 tsp total
Instructions
- Gently beat the egg without creating bubbles.
- In a separate bowl, mix dashi, mirin, soy sauce, salt, and sake.
- Combine with the egg, then strain for a smooth texture.
- Lightly season the chicken with sake and salt.
- Divide chicken and shimeji between two heatproof cups.
- Pour in the egg mixture. Let sit for 3–5 minutes to release air bubbles.
- Place cups in a pot and add water halfway up the sides.
- Heat gently and keep the water at 80–90°C (176–194°F). Do not boil.
- Cover with the lid slightly ajar and cook for 12–15 minutes.
- When just set and softly jiggly in the center, remove from heat.
To Finish
- Gently warm the black truffle sauce (do not overheat).
- Spoon a small amount onto the center of each chawanmushi just before serving.
- Do not mix—let the aroma sit on top.