This recipe for Chawanmushi is filled with traditional ingredients such as mushrooms, soy sauce and eggs. Hen of the Woods (maitake) mushrooms are the perfect accompaniment to the delicate custard and subtle flavors of green onions and dashi.

Prep time: 5 min

Cook time: 60 min

Total time: 65 min

Maitake Chawanmushi
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Preheat oven to 375°F.

  2. Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Rinse well. Remove “petals” from mushrooms and reserve; discard stems.

  3. Whisk together dashi, eggs and soy sauce in large bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Skim bubbles and foam from top of egg mixture.

  4. Heat oil in medium skillet over high heat. Add mushroom petals and cook, stirring, for 4 minutes. Season with remaining salt and pepper.

  5. Evenly divide cooked mushrooms among 4 ramekins or small teacups. Sprinkle with scallions.

  6. Carefully fill each ramekin with 4 ounces egg mixture, avoiding creating any bubbles; if bubbles appear, skim them off. Place ramekins in hot water bath, and cover with foil.

  7. Place ramekins in oven for 5 minutes, then reduce oven temperature to 325°F and continue cooking 15 to 20 minutes, until set.

  8. Remove from oven and unwrap. Let cool slightly before serving.