Wednesday, 23 April 2014

Chawan Mushi

Chawan Mushi

Recipe source :  Adapted from The Miele Workshop

Chawan mushi, a Japanese steamed egg dish which I learnt from the Miele Workshop

I have prepared this before on my own but it was not as smooth as this recipe. This time round I kept to Chef Amy Beh's instructions carefully and the result was six wonderful cups of soft and silky smooth chawan mushi.

Very smooth and tasty!



3 eggs
1 1/2 cups chicken stock
2 tbsp mirin (a type of Japanese cooking wine)
some fresh mushrooms  (shimeji mushrooms)
30g dried scallops, soaked until soft
some chopped spring onions (optional) 

 Dried scallops

Fresh buna shimeji mushrooms


1.  Beat eggs in a large bowl.
2.  Mix eggs with stock. Strain the egg mixture and set aside.
3.  Put some dried scallops, which have been soaked into teacups ( about 8 to 10 teacups or ramekins)
4.  Add in a few pieces of fresh mushrooms which has been cut into sections.
5.  Pour egg mixture into the teacups until almost full.
6.  Arrange teacups into a steaming tray.
7.  Cover the teacups with aluminium foil.
8.  Steam at 85 degree C for 20 to 25 minutes.
9.  Top with chopped spring onions (optional)

Very smooth and tasty!


  1. Hi there, thanks for sharing. Malaysian here, just moved to Poland. Got a Miele steam oven in my apartment over here but not sure of temperatures etc. Thank you for the easy recipe and instructions plus temperature for steaming. Will try it out...

    1. Hi Kathryn,

      Thanks for visiting Sumptuous Flavours. Hope your chawan mushi turns out well.


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