Chawanmushi

also called chawan mushi · 茶碗蒸し · savoury egg custard · savory egg custard · steamed egg custard

The table

1 3/4 cups(420 mL)dashiwarm, then cool to lukewarmstir in, then strain twicesteam 15 mintop with mitsuba
2 tsp(10 mL)soy sauce
2 tsp(10 mL)mirin
1/4 tsptable salt
3 large(150 g)eggsbeat gently
4 whole(peeled)shrimpdivide among 4 teacups
2 oz(60 g, in 1/2-in pieces)boneless chicken thigh
2 whole(thinly sliced)shiitake mushrooms
4 slices(fish cake)kamaboko
4 sprigs(or thinly sliced scallion)mitsuba
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1warm, then cool to lukewarm

2beat gently

4divide among 4 teacups

6top with mitsuba

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

5 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. warm, then cool to lukewarm

    not timedfrom the start

  2. beat gently

    not timedfrom the start

  3. divide among 4 teacups

    not timedfrom the start

  4. stir in, then strain twice

    not timedfrom the start

  5. steam 15 min

    15 minwalk away(read off the step)from the start

  6. top with mitsuba

    not timed15 min in

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 4 teacups · steamer

Goes with

See how it is written
>> title: Chawanmushi
>> category: Custards & Puddings
>> tags: egg custard, dashi, savoury, steamed, japanese
>> counters: Ramen Shop
>> aka: chawan mushi, 茶碗蒸し, savoury egg custard, savory egg custard, steamed egg custard
>> pairs-with: miso-soup
>> servings: 4
>> time: 40 min
>> step.1: warm, then cool to lukewarm
>> step.2: beat gently
>> step.3: stir in, then strain twice
>> step.5: steam 15 min
>> step.6: top with mitsuba

Warm @dashi{1 3/4%cup}(420 mL), @soy sauce{2%tsp}(10 mL), @mirin{2%tsp}(10 mL), @table salt{1/4%tsp} until the salt dissolves, then let it cool to lukewarm.

Beat @eggs{3%large}(150 g) gently, without working in any foam.

Stir @&(~2)seasoned dashi{} into @&(~1)eggs{}, then strain it twice.

Divide @shrimp{4%whole}(peeled), @boneless chicken thigh{2%oz}(60 g, in 1/2-in pieces), @shiitake mushrooms{2%whole}(thinly sliced), @kamaboko{4%slices}(fish cake) among #4 teacups{}.

Pour @&(~2)custard{} over @&(~1)garnishes{}, cover the cups, and steam in a #steamer{} over low heat for ~{15%min}.

Top @&(~1)chawanmushi{} with @mitsuba{4%sprigs}(or thinly sliced scallion).