David Chang's Chawanmushi

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//cookanyday.com/cdn/shop/products/Chawanmushi_1024_360x.jpg?v=1633718810 David Chang's Chawanmushi

Prep Time

6 mins

Cook Time

8 mins

Free Time

to enjoy a face mask

The umami essence of this savory Japanese egg custard comes from dashi, a stock made from dried kelp (kombu). Compared to our Silky Chinese Steamed Egg Custard, this version uses a higher liquid to egg ratio for an even silkier custard. Chef's hats off to Peter Serpico, former Momofuku chef, for crafting the perfect proportion of dashi to egg: 7 eggs per 1 quart of liquid!

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

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What You’ll Need

What You’ll Need

The Medium Shallow Dish

Look no further for making poached eggs, desserts, dips, and small portions of meat or fish.

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Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.


To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 1000w



The Medium Shallow Dish


  • 1 cup (225ml) cold dashi stock (use store-bought hondashi, dashi concentrate, or make your own)
  • 2 eggs
  • 1 teaspoon soy sauce
  • 1 ½ teaspoons agave or granulated sugar
  • 2-4 small sheets or 1 larger sheet Korean gim (roasted seaweed)
  • 1 ½ teaspoons sesame seeds
  • 1 teaspoon sesame oil


  1. Whisk together the eggs, soy sauce, and agave or sugar in the Medium Shallow Anyday dish. Make sure the eggs are very well beaten, which will help make the custard smooth. Slowly pour the dashi into the eggs and stir gently to mix. Use a small strainer to skim bubbles from the surface.
  2. Cover with the lid (knob lifted) and cook in the microwave at Power Level 5tooltip for 5-6 minutes, or until the custard has barely set and jiggles uniformly when gently moved like flan. If the custard looks too soupy in the center, add 30 seconds at the same power level until barely set, but be careful not to overcook!
  3. Top with chopped or crumbled gim and sesame seeds. Drizzle with sesame oil and enjoy.

Serving suggestions & tips

  • For a spicy kick, top with some chilli crisp.
  • Enjoy chilled and topped with tobiko or salmon roe for a savory appetizer. Serve over rice to make it a full meal.

Recipe notes

  • Make instant dashi by mixing together 1 teaspoon of hondashi granules with 1 cup of water.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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