What is Chawanmushi?

Ingredients for Vegan Chawanmushi

Here’s what you need to make chawanmushi without eggs:

• Silken tofu. This is how you achieve the silky-smooth texture of traditional steamed eggs.
• Miso paste. Use white miso paste to maintain the creamy color. This adds savory flavor so you don’t need the fish.
• Tamari. You can also use gluten-free soy sauce or regular soy sauce if you’re not gluten-free.
• Mirin. This is seasoned Japanese rice wine, which is easy to find at most grocery stores.
• Coconut sugar. You just need a tiny pinch of sugar to enhance the flavor of the custard. You can use regular sugar if you prefer.
• Vegetables. I like to add leeks, mushrooms, and carrots as fillings for my chawanmushi. They add natural sweetness.

Serving Chawanmushi

You can serve this steamed tofu custard with your favorite Japanese condiments. I like soy sauce and chili oil for some heat.

Do I Need a Steamer Basket for Chawanmushi?

You can cook this steamed custard in a steamer basket if you like. But I find that’s it’s easy to cook the custard in heat-proof ramekins in a wide, shallow pot filled with a few inches of water.

More Japanese Recipe

• Homemade Japanese Rice Crackers (Senbei)
• Vegan Japanese Omelette (grain free, gluten free)
• Kashiwa Mochi (Japanese Rice Cake with Oak Leaf)

If you make this Vegan Chawanmushi Recipe, be sure to let me know what you think with a comment below!

Vegan Chawanmushi (Japanese Egg Custard)

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• Author: Remy Park
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Ingredients

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• 12oz silken tofu
• 1 tsp white miso paste
• 1/2 tsp tamari or gluten free soy sauce
• 1 tsp mirin
• 1/2 tsp coconut sugar
• 2 tsp potato starch
• salt, to taste
• 1 small leek, stem thinly sliced
• 2 shiitake mushrooms, thinly sliced
• 1/2 medium carrot, sliced

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Instructions

1. Begin by preparing your “egg” base. Blend or food process silken tofu, tamari, mirin, coconut sugar, potato starch and salt until smooth.
2. Prepare 2 small ramekins and layer the egg mixture and filler ingredients like mushroom, leek and carrot as desired. Top it off with a few decorative ingredients and it’s ready to steam.
3. Simmer hot water in a large, shallow pan and your ramekins. Alternatively, use a steamer basket. Steam for about 15 minutes, until the mixture has firmed up and enjoy.

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side dishes
• Method: Steaming

Keywords: chawanmushi, japanese egg custard, steamed egg, vegan chawanmushi, vegan egg, vegan japanese egg