I have been wanting to try making chawanmushi for a long time now. For anyone who doesn’t know what that is, it’s a savory seafood egg pudding. Sounds gross from the description but it’s so good! It’s a dish that I love but have only been able to find at a few restaurants and it’s been pretty expensive. It seemed easy enough so I thought I would give it a shot. I actually ordered ramekins just for this! It turned out really delicious and was pretty quick to make. I used the instant pot on saute, with the steamer insert, to steam them. They did turn out a bit saltier than I would prefer so next time, i’m going to try diluting the dashi with water.

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  • Chawanmushi
  • The original recipe can be found here. I modified it a bit to suit my tastes. This recipe makes 2 ramekins worth.

  • 1 mushroom, chopped
  • 8 tiny shrimp, peeled
  • Shimeji mushrooms
  • 6 slices narutomaki
  • 1 large egg
  • 1/2 cup dashi
  • 1/2 tsp mirin
  • 1/2 tsp low-sodium tamari
  • Instructions
    1. Whisk the egg in a medium bowl. Add the dashi, mirin, and tamari. Mix well then strain the mixture through a fine mesh sieve into another bowl.
    2. Divide all the ingredients into 2 ramekins. Pour egg mixture in and cover with tin foil.
    3. Steam for 15-20 minutes. Use a skewer or knife to test the center to check that it’s done (it should come out clean).


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