Ume Chawanmushi: Japanese Steamed Egg Custard with Pickled Plum
A silky Japanese steamed egg custard flavored with dashi and tangy umeboshi. The salty tartness of pickled plum keeps this simple chawanmushi light, refreshing, and full of flavor.
Chawanmushi is a classic Japanese steamed egg custard loved for its delicate, silky texture and gentle dashi flavor. While it is often filled with chicken, shrimp, mushrooms, or ginkgo nuts, this version keeps things wonderfully simple.
Umeboshi adds a bright, salty tartness that cuts through the richness of the egg while complementing the savory dashi. A little ume is tucked inside the custard and more is spooned over the top, so you get a refreshing burst of flavor with every bite.
With just a handful of ingredients and no special steamer required, this easy ume chawanmushi is perfect as a light appetizer, side dish, or sake pairing.
What you'll need
- 2 large eggs
- 2 tbsp shiro dashi
- 300 ml water
- 2 umeboshi, Japanese pickled plums
- Sliced green onion or mitsuba, to taste
How to make it
Crack the eggs into a bowl and whisk thoroughly. Add the shiro dashi and water, mix gently, then strain the mixture through a fine sieve for a smoother custard.
Remove the pits from the umeboshi and finely chop or mash the flesh. Divide half of the umeboshi among three heatproof cups, then gently pour in the egg mixture.
Pour about 3 cm of water into a deep pot. Cover each cup with aluminum foil and place them in the pot. Cover the pot and bring the water to a boil. Once boiling, reduce to low heat and steam for 8 minutes. Turn off the heat and leave covered for another 8 minutes to finish cooking with the residual heat.
Remove the foil and top each chawanmushi with the remaining umeboshi. Garnish with sliced green onion or mitsuba and serve.
Tips
- Straining the egg mixture is the key to an exceptionally smooth, silky chawanmushi.
- Keep the heat low once the water boils. Strong heat can create bubbles and make the surface uneven.
- Umeboshi varies greatly in saltiness. If yours is particularly salty, slightly reduce the amount or adjust the shiro dashi to taste.
What to drink with it
