Chawan Mushi with shrimp and spring peas
Prep time
Cook time
Total time
Chawamnushi is a Japanese custard steamed in a cup. Chawan means tea cups or rice bowls, and mushi means steaming in Japanese. Simple enough and amazingly delicate and addictive.
Recipe type: Egg custard
Cuisine: Japanese
Serves: 4
  • 1.5 cups of dashi or chicken stock
  • 1 tablespoon of sake(or use a white wine)
  • A pinch of coconut sugar
  • 2 teaspoons of coconut aminos
  • ¼ teaspoon of sesame oil
  • 1 tablespoon of finely grated fresh ginger root
  • 3 large eggs
  • ½ cup of fresh shelled peas
  • OR ½ cup of frozen peas
  • OR 1 cup of chopped fresh pea pods
  • ¾ cup of baby shrimp, cooked
  • ½ cup of chopped shitake mushrooms
  • 2 green onions, thinly sliced
  1. Pick out 4 small heat proof bowls of ramekins to make your Chawan Mushi and turn on the oven to 375 degrees. In a medium mixing bowl, combine dashi stock, 1 tablespoon of sake and sugar in a bowl and stir till the sugar is dissolved. Add the soy sauce, sesame oil and the ginger and mix some more. Measure out 4 tablespoons of this mix into a small cup and set it aside for now.
  2. Gently whisk the eggs up in a bowl. Do this so gently that you do not create any bubbles in it. Gently stir the bulk of the dashi mixture into the eggs. Divide the peas, shrimp, mushrooms and green onions among your four ramekins, saving out some for garnishes. Pour the egg mixture over the veggie-shrimp mixture.
  3. Get out a rectangle glass baking dish (9x13 works) and set the ramekins in there. Set in the oven and fill the baking dish with water till is about halfway of the ramekins. Bake at 375 for 5 minutes then turn the heat down to 325 and bake for 25 minutes and check for doneness. The custard is set when it is still quite jiggly and if you poke it with a toothpick or knife it produced clear dashi like fuild. If it isn’t quite done yet, keep baking and checking every 5 minutes so you don’t overcook it. Garnish with the saved veggies and shrimp then add one tablespoon per ramekin of the reserved dashi mix and serve up with a smile.
Recipe by The Cave Woman Cafe at