Chawanmushi Recipe Vegetarian Style Made Easy and Delicious

Chawanmushi, a traditional Japanese savory egg custard, is known for its delicate texture and subtle umami flavors. Typically made with dashi broth and various proteins, this comforting dish can easily be adapted into a delightful vegetarian version.

If you’re seeking a light yet satisfying appetizer or side dish, this vegetarian chawanmushi recipe will become a new favorite in your culinary repertoire. Using simple ingredients like shiitake mushrooms, tofu, and kombu dashi, it captures the essence of authentic Japanese taste without the use of animal products.

Whether you’re a seasoned fan of Japanese cuisine or just beginning to explore, this recipe offers an approachable way to enjoy chawanmushi in a plant-based format. Its silky custard pairs wonderfully with a variety of vegetables and herbs, making it a versatile dish perfect for any meal.

Ready to impress your guests or treat yourself? Let’s dive into making this savory custard that’s both elegant and nourishing.

Why You’ll Love This Recipe

This vegetarian chawanmushi recipe is a beautiful blend of simplicity and sophistication. The smooth custard base made from eggs and vegetable dashi creates a silky texture that melts in your mouth.

Filled with flavorful mushrooms, soft tofu, and subtle seasonings, it offers a comforting taste of Japan without needing any meat or fish products.

It’s a great recipe for those who want to explore Japanese cooking but prefer vegetarian options. Plus, it’s gluten-free and can be customized with your favorite vegetables.

The steaming process is gentle, preserving the delicate flavors and ensuring a perfect custard every time.

Whether served as an appetizer or a light main dish, this chawanmushi is sure to delight your taste buds and impress family and friends alike.

Ingredients

• 4 large eggs
• 2 cups kombu dashi broth (see instructions for homemade vegetarian dashi)
• 100g silken tofu, cut into small cubes
• 4 shiitake mushrooms, stems removed and sliced thinly
• 1/4 cup frozen or fresh edamame, shelled
• 1 small carrot, peeled and julienned
• 1 green onion, finely chopped
• 1 tsp soy sauce (use tamari for gluten-free)
• 1/2 tsp salt
• 1/2 tsp mirin (optional, for sweetness)
• Fresh mitsuba or parsley for garnish (optional)

Equipment

• Mixing bowl
• Whisk or chopsticks
• Fine strainer or sieve
• 4 heatproof cups or ramekins (approx. 6 oz each)
• Steamer basket or large pot with steaming rack
• Lid for steaming pot or aluminum foil
• Measuring cups and spoons

Instructions

1. Prepare the kombu dashi broth: Soak a 10cm piece of kombu (dried kelp) in 2 cups of cold water for 30 minutes. Heat gently until just before boiling, then remove the kombu. Keep the broth warm.
2. Whisk the eggs: In a mixing bowl, gently beat the eggs until just combined. Avoid creating bubbles to maintain a smooth custard texture.
3. Combine broth and seasonings: Add the warm kombu dashi, soy sauce, salt, and mirin to the eggs. Stir gently to mix without frothing.
4. Strain the mixture: Pour the egg mixture through a fine sieve into another bowl to remove chalaza and achieve a silky texture.
5. Prepare the cups: Divide the tofu cubes, shiitake slices, edamame, and carrot evenly into the 4 cups.
6. Pour the egg mixture: Carefully ladle the strained egg mixture over the ingredients in each cup, filling about 90% full to allow for expansion.
7. Steam the custards: Place the cups in the steamer basket. Cover with a lid or aluminum foil to prevent water from dripping onto the custard. Steam over medium-low heat for 15-20 minutes. Check doneness by gently shaking the cup; the custard should be set but still jiggle slightly in the center.
8. Garnish and serve: Remove the cups from the steamer carefully. Garnish with chopped green onion and fresh mitsuba or parsley. Serve warm.

Tips & Variations

“Steaming at low heat is the key to silky smooth chawanmushi – rushing this step can cause bubbles and a rubbery texture.”

• Vegetarian Dashi: You can also use shiitake mushroom soaking water mixed with kombu dashi for a more umami-rich broth.
• Additional Fillings: Try adding small cubes of cooked sweet potato, bamboo shoots, or snap peas for extra texture and flavor.
• Vegan Option: Substitute eggs with a blend of silken tofu and chickpea flour to create a vegan custard base.
• Herbs: If mitsuba is unavailable, Italian parsley or cilantro can add a fresh note.
• Steaming Method: If you don’t have a steamer, place a rack in a large pot with a little water and cover tightly with a lid or foil.

Nutrition Facts

Serving Suggestions

Vegetarian chawanmushi shines as a light starter or a complement to a larger Japanese meal. Serve it alongside steamed rice and pickled vegetables for a balanced dinner.

It also pairs beautifully with simple salads or a bowl of miso soup to round out your meal.

For a more substantial meal, enjoy it with a side of Low Fodmap Appetizer Recipes or try it with a fresh noodle dish like Lemon Ricotta Pasta With Arugula Recipe to add a burst of brightness. Don’t forget to explore other comforting options like the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for your next cozy dinner.

Conclusion

Creating a vegetarian version of chawanmushi opens up the world of Japanese cuisine to those avoiding meat and fish, without sacrificing the dish’s classic elegance and comforting qualities. This recipe’s silky smooth texture and delicate flavors make it a wonderful addition to any meal, whether you’re cooking for yourself, family, or guests.

With accessible ingredients and simple steaming techniques, you can easily master this savory custard at home. Plus, the recipe’s flexibility lets you experiment with different vegetables and herbs to suit your taste preferences.

Next time you crave something warm, light, and satisfying, give this vegetarian chawanmushi a try and enjoy a taste of Japan right from your kitchen.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chawanmushi Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicate Japanese steamed egg custard made with vegetable broth and seasonal vegetables. This vegetarian version is smooth, savory, and perfect as a light appetizer or side dish.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 large eggs”, “2 cups dashi stock (vegetarian, made from kombu and shiitake)”, “1 tablespoon soy sauce”, “1 teaspoon mirin”, “1/4 teaspoon salt”, “4 shiitake mushrooms, sliced”, “4 small pieces of firm tofu, cubed”, “4 snow peas, trimmed”, “1 small carrot, thinly sliced”, “1 green onion, finely chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Beat the eggs gently without creating foam.”}, {“@type”: “HowToStep”, “text”: “Combine dashi, soy sauce, mirin, and salt, then mix with eggs.”}, {“@type”: “HowToStep”, “text”: “Strain the egg mixture through a fine sieve into a bowl.”}, {“@type”: “HowToStep”, “text”: “Place mushrooms, tofu, carrot, and snow peas into 4 heatproof cups.”}, {“@type”: “HowToStep”, “text”: “Pour the egg mixture over the ingredients in each cup.”}, {“@type”: “HowToStep”, “text”: “Cover each cup with foil or lids to prevent water from dripping in.”}, {“@type”: “HowToStep”, “text”: “Steam over low heat for 15-20 minutes until custard is set.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped green onion and serve warm.”}], “nutrition”: {“calories”: “90 kcal”, “proteinContent”: “7 g”, “fatContent”: “4 g”, “carbohydrateContent”: “5 g”}}