chawanmushi
Sign in to saveAlso known as chawan-mushi
is a savoury egg custard dish in Japanese cuisine. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture seasoned with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings often differ. Since egg custards cannot be picked up by chopsticks, it is one of the few Japanese dishe
In the Vinony graph
Vinony's link graph records 268 inbound references to chawanmushi, and connects out to Lentinula edodes, okonomiyaki and Japan.
It is catalogued under topics including Culture articles needing translation from Japanese Wikipedia, Hors d'oeuvres and Japanese egg dishes.
Vinony links it to 22 Wikipedia language editions.
Key facts
- Food.name
- Chawanmushi
- Food.image
- Chawan-mushi.JPG
- Food.image_size
- 300
- Food.caption
- Chawanmushi in a restaurant in Hamamatsu, Japan
- Food.country
- Japan
- Food.region
- Japan and Japanese-speaking areas
- Food.main_ingredient
- Egg, ginkgo seeds, soy sauce, dashi, and mirin, shiitake mushrooms, kamaboko, lily root, boiled shrimp
- Food.variations
- Chinese steamed eggs, gyeran jjim
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Named after
- chawan
- Country of origin
- Japan
- Material used
- egg as food
- Image
- Chawan-mushi.JPG
Show 1 more fact
- Commons category
- Chawanmushi
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- Gallery
- See also
- References
- External links
is a savoury egg custard dish in Japanese cuisine. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture seasoned with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings often differ. Since egg custards cannot be picked up by chopsticks, it is one of the few Japanese dishes that are eaten with a spoon.
Chawanmushi can be eaten either hot or cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon.
Excerpted from Wikipedia’s “chawanmushi” article, available under the CC BY-SA 4.0 licence.