Chawanmushi with Salmon Flakes

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    Silky, jiggly, and melt in your mouth 😳 chawanmushi is a savory Japanese steamed egg custard - very easy to make and you can customize the fillings, depending on what you have in the fridge. I added in salmon flakes but you can use mushrooms instead to keep it vegetarian!

    Serves 1


    • For the salmon flakes:

      • 1 piece of salmon filet

      • 1 tbsp each of mirin, sake, and soy sauce

      • 2 tsps of mirin and soy sauce each

      • 1 tbsp toasted sesame seeds

    • For egg custard:

    • 1 egg

    • 1/2 cup dashi

    • 1/2 tsp mirin

    • 2-4 thinly sliced carrot rounds

    • 2 sprigs of cilantro or green onion

    • 2 slices of kamaboko (fish cake)


    • Marinate salmon with all the sauces in the fridge for 30 mins.

    • Bake at 350 for 15-20 mins or until cooked through.

    • Flake with a pair of forks then add to a non stick skillet and sauté.

    • Add in 1-2 more tsps of mirin and soy sauce each and keep cooking until the flakes become crisp and browned.

    • Lastly add in toasted sesame seeds for a little crunch.

    • For the chawanmushi, beat together the egg, dashi, and mirin.

    • To a small steam proof bowl, add the fillings at the bottom.

    • Run your egg mixture through a sieve before pouring on top of the fillings.

    • Knock out any air bubbles.

    • Bring a pot of water to boil, then lower to simmer.

    • Place your egg cup in and cover, letting it steam for 10 mins.

    • Insert a skewer into the center to check if it’s done; if only clear liquid comes out, it’s done.