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The Latest and Greatest Hits of the week in Restaurants, Cafes and other random gourmet stuff



From when they were very young, my kids' favourite item to order at any Japanese restaurant would be Chawan Mushi. A warm cup of steamed eggs, flavoured with a rich Ichiban-Dashi stock. I always thought that this would be a tricky dish to make, but boy was I wrong! Probably hundreds of expensive servings of Chawan Mushi later, I decided to give it a go.

This recipe is simple, affordable, nutritious and of course, delicious, and so very very easy to make.

Here's the link to the orginal recipe :


3 Eggs (if small, use 4)

500 ml Dashi (with the brand shown, I used 1 tsp of the powder)

Mix powder with 500 water. Let cool totally.

  • Thin Slices of Shitake Mushroom (For this recipe, I only needed 1 Mushroom

  • Chicken Meat (I used Prawns instead) soaked then sliced)

  • 1/2 tsp Salt

  • 1/2 tsp Light Soya Sauce

  • Some like the additional flavour dimension of citron peel. But since my family doesn't quite like it, I usually give it a skip.

  • Dissolve Dashi Powder in about 50ml hot water.

  • Add room temperature water to mixture to make up 500ml

  • Set aside.

  • Crack eggs into a bowl. Gently stir in a zigzag pattern to beat the egg in order for it not to be foamy.

  • Strain eggs to obtain a smooth egg mixture without the lumps of white.

  • Pour Dashi into egg mixture and stir gently.

  • Pour into steaming cups (This recipe rendered 4 cups of the egg mixture)

  • Add any ingredients you may wish to - mushroom, chicken or prawn, fish cake etc)

  • Steam for about 12-15 minutes.

  • Chawan Mushi should be of a soft wobbly, smooth consistency.


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