Chawanmushi is served hot, but the chilled variant is becoming increasingly popular, especially in the warmer months. This dish highlights the subtle flavors of its ingredients and is an exquisite example of Japanese culinary finesse.

The name "Chawanmushi" literally means "steamed in a tea bowl" — 'chawan' referring to the tea bowl and 'mushi' meaning to steam. It is often served as part of a Japanese meal and showcases the elegance of understated flavors. The cold version, Hiyashi Chawanmushi, provides a refreshing contrast with its creamy texture and cool temperature.

Ingredients

Eggs - 3 large
Dashi stock - 2 cups
Soy sauce - 1 tablespoon
Mirin - 1 tablespoon
Salt - 1/2 teaspoon
Chicken breast, cut into small cubes - 100g
Shrimp - peeled and deveined, 100g
Shiitake mushrooms - 2, thinly sliced
Ginkgo nuts - 8, canned
Mitsuba leaves for garnish

Preparation

Cooking Process

Serving Suggestion

Before serving, garnish with mitsuba leaves and possibly a small sprinkle of soy sauce for added umami. This savory custard pairs delightfully with chilled sake or a mild, fragrant green tea. Enjoy this refreshing dish as an elegant appetizer or as