Savory Egg Custard (Chawanmushi)

AJI-NO-MOTO® Umami Seasoning


Savory Egg Custard:
  • 5 pcs. (250g) Eggs, beaten
  • 1 1/2 cups (375ml) Water
  • 2 tsps. (10ml) Fish sauce
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
Black bean-Mushroom Toppings:
  • 1 Tbsp. (10g) Garlic, minced
  • 1/4 tsp. (1.3g) Ginger, grated
  • 1/2 Tbsp. (2.5g) Red chili flakes
  • 1 Tbsp. (15ml) Cooking oil
  • 1/2 Tbsp. (7.5g) Brown sugar
  • 1/2 Tbsp. (7.5ml) Soy sauce
  • 1 tsp. (5ml) Sesame oil
  • 1 Tbsp. (10g) Tausi
  • 1 Tbsp. (15g) Dried mushrooms, rehydrated, sliced
  • 2 Tbsps. (10g) Spring onion, sliced thinly (optional)


  1. MIX. In a bowl, combine egg and water.
  2. SEASON. Pour fish sauce and AJI-NO-MOTO®. Mix well and strain to remove the bubbles.
  3. STEAM. Transfer the egg mixture to a heat-proof serving bowl then place in a steamer. Cook for 10-15 minutes or until the custard is cooked or has solidified. You can also use individual bowls to steam the egg mixture.
  4. MIX & COOK. Prepare the toppings by combining garlic, ginger, and red chili flakes in a heat-proof bowl. In a pan, heat cooking oil until piping hot then pour into the dry mixture. Mix well then add brown sugar, soy sauce, sesame oil, tausi, and dried mushrooms.
  5. SERVE. Slice the custard into cubes then pour the toppings all over the custard. Garnish with spring onions (optional) then serve.

Cooking Tips

To avoid a bubbly custard, strain the mixture before placing in the mold. Cover the mold with a table napkin while steaming to avoid the water from dripping to the custard.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1/2 cup (120g) + 1 Tbsp toppings (12g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Eggs are a great source of Choline that supports brain development in children.


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