A Treasure Hunt

Japanese chawan mushi is a savoury egg custard. Its name derives from the combination of two words: chawan (tea bowl) mushi (steam), that is a teacup-steamed-custard. It often arrives in a lidded cup, and treasures are to be found inside.

The egg mixture is flavoured with a dashi (stock) and/or mirin (sweet rice wine) and/or soy sauce which gives a flavour that is very subtle. But the most wonderful thing about chawan mushi is that no cup is ever the same.

Hidden treasures are to be found inside the depths of the silky-smooth custard. Ginkgo nuts and yurine (lily root) are traditional but there may also be little shiitake mushrooms, prawns, kamaboko or surimi (little slices of fish cake), sometimes even little thin slices of chicken that add both texture and flavour. Presentation is always beautiful and garnishes can include herbs such as shiso (a Japanese herb, like Perilla), negi (spring onions, finely sliced) or ikura (salmon roe).

Some restaurants that specialise in a particular type of cuisine can adapt chawan mushi to their style. This crab chawan mushi savoury egg custard, from the famous crab restaurant on Dotonbori, Osaka was very simple in terms of its ingredients, the flavour was delicate and divine.

In some parts of Japan udon noodles can be added to the mix to make odamakimushi.

Japanese chawan mushi can often be ordered in restaurants to accompany a meal. It might form part of a wider set menu. Even sushi bars often offer chawan mushi. It’s also a dish that families cook at home.

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