Chawanmushi, a delicate Japanese steamed egg custard, is renowned for its versatility. While often featuring simple ingredients like dashi and mushrooms, this recipe elevates the classic dish to new heights with the luxurious addition of uni, or sea urchin. The briny sweetness of the uni perfectly complements the silky smooth texture of the chawanmushi, creating a truly unforgettable culinary experience. This sophisticated appetizer or light meal is surprisingly easy to make, offering a delightful balance of flavors and textures that will impress even the most discerning palate. The rich, creamy custard infused with the subtle ocean essence of sea urchin is a testament to Japanese culinary artistry.
Prepare to be amazed by the simplicity and elegance of this recipe. From selecting the freshest uni to mastering the delicate steaming technique, we'll guide you through each step of the process, ensuring you achieve a perfectly smooth and flavorful chawanmushi that captures the essence of Japanese cuisine. Let's embark on this culinary journey together and create a truly exceptional uni chawanmushi that will leave your taste buds singing!
Tools Needed
- Steamer
- Chawanmushi dish with lid
- Sieve
Ingredients
- Eggs
- Dashi (kelp stock)
- Usukuchi soy sauce (light soy sauce)
- Mirin (sweet rice wine)
- Sake
- Salt: a pinch
- Uni (sea urchin)
- Cream
- Wasabi
Step-by-Step Instructions
Step 1. Prepare the Egg Mixture and Uni
- Break the eggs and separate the egg whites from the yolks. Gently whisk together the egg whites and yolks.
- Add dashi (or kelp stock). The proportion should be about three times the volume of the egg to create a softer custard.
- Season with usukuchi soy sauce, mirin, sake, and a pinch of salt. This is the traditional base for chawanmushi.
- To make the custard richer, add cream to thicken the base.




- Prepare the uni (sea urchin). Pass it through a sieve to remove any unwanted bits and keep the prettier parts for garnish. Gently mix the strained uni into the egg mixture.
- Strain the entire mixture through a sieve for a smoother texture.


Step 2. Steam the Chawanmushi
- Pour the mixture into chawanmushi dishes, leaving about one-third of the cup empty to allow for expansion during steaming.
- Steam the chawanmushi. For optimal results, ensure the steamer is producing full steam. Cover the back of the lid with a towel to prevent condensation from dripping onto the custard. Start with high heat (2-3 minutes), then reduce to medium-low heat and steam for an additional 13 minutes (approximately 50 minutes total).


Step 3. Garnish and Serve
- Garnish the steamed chawanmushi with uni and a little wasabi.

Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Control the steaming temperature for optimal results. Maintain a temperature around 195°F (90°C).
- Cover the back of the steamer lid with a towel to prevent condensation from dripping onto the custard.
Nutrition
- Calories: approximately 200-250
- Fat: approximately 12-15g
- Carbs: approximately 5-7g
- Protein: approximately 10-12g
FAQs
1. Can I substitute the sea urchin (uni)?
While uni provides a unique flavor, you can substitute with other seafood like shrimp or crab for a similar savory profile. Keep in mind the flavor will be different.
2. How do I prevent the chawanmushi from becoming rubbery?
Use very fresh eggs, gently whisk the egg mixture, and avoid over-mixing. Also, ensure the steaming process is gentle and the custard doesn't overheat.
This sea urchin chawanmushi recipe offers a sophisticated yet surprisingly simple approach to a classic Japanese dish. The delicate balance of flavors and textures is sure to impress your guests, making it a perfect addition to any special occasion or a delightful treat for yourself. Enjoy the exquisite taste of this luxurious and unforgettable custard!