# Chawanmushi (from Just One Cookbook)

Video: [Authentic Chawanmushi at Home: Simple & Delicious](https://www.youtube.com/watch?v=Vou8NnzEpbc) by [Just One Cookbook](https://www.youtube.com/@justonecookbook).
RecipesMD is not affiliated with Just One Cookbook. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$17.97 per serving, ~$35.93 for ~2 portions (assumed); saves ~$0.03* per serving (0%) vs ordering out (~$18.00*). * Estimate: 3 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario Japanese restaurant plate at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- tender chicken pieces chicken
- 1 Tbsp sake
- 8 slices kamaboko fish cake
- 1.8 oz shimeji mushrooms
- stems mitsuba
- 3 large large eggs
- 388 ml dashi stock
- 1 tsp mirin
- 1 tsp soy sauce
- 1/2 tsp kosher salt

## Steps

1. [0:40](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=40s) Arrange the chawanmushi cups inside a large pot, fill with water halfway up the sides, and remove the cups.
2. [0:54](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=54s) Slice the chicken into half-inch strips, then cut into small slanted pieces.
3. [1:56](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=116s) Combine the chicken pieces with sake in a small bowl, coat well, and marinate for 10 minutes.
4. [2:04](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=124s) Slice the kamaboko fish cake into 8 slices.
5. [2:10](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=130s) Trim the bottom of the shimeji mushrooms and separate them into small clusters.
6. [2:16](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=136s) Tie mitsuba stems into knots.
7. [2:24](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=144s) Weigh three cracked large eggs in a measuring cup, multiply the weight by 2.5 to measure the required dashi stock, and pour it in.
8. [3:36](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=216s) Add mirin, soy sauce, and kosher salt to the measuring cup and whisk thoroughly.
9. [3:54](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=234s) Strain the egg mixture through a fine mesh sieve into another bowl.
10. [4:08](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=248s) Divide the marinated chicken, shimeji mushrooms, and kamaboko fish cake evenly among the cups.
11. [5:14](https://www.youtube.com/watch?v=Vou8NnzEpbc&t=314s) Gently pour the strained egg mixture into each cup until about 80 percent full.
12. Place knotted mitsuba on top and remove any air bubbles using a spoon or kitchen torch.
13. Bring the water in the pot to a boil, then reduce the heat to the lowest setting.
14. Carefully place the filled cups into the hot water, cover with lids or aluminum foil, and put the pot lid slightly ajar.
15. Steam gently on low heat for 20 minutes.
16. Test doneness by inserting a skewering stick or tilting the cup to confirm the custard is set.
17. Carefully remove the hot cups from the water using a plate gripper and serve warm.

## Equipment

- large pot
- measuring cup
- kitchen scale
- whisk
- fine mesh sieve
- knife
- cutting board
- kitchen torch
- hot plate gripper

## What the video didn't say

- Servings not stated explicitly.
- Total prep and cook time not stated explicitly.

Source page: https://recipesmd.com/v/just-one-cookbook-chawanmushi