Freeze-Dried Chawanmushi/Steamed Egg Custard Mix
A Gentle Taste of Japan
Silky Comfort, Elevated by Dashi
This freeze-dried chawanmushi (Japanese steamed egg custard) mix is a celebration of subtlety and balance. By simply adding an egg and warm water, you can recreate the silky, melt-in-your-mouth texture and gentle umami that define this timeless Japanese dish.
Traditionally served in kaiseki cuisine, chawanmushi may look simple—but the key lies in the harmony of dashi and egg. We crafted this mix to bring that elegance to your table, effortlessly.
Simple to Prepare, Exceptional in Flavor
No Dashi Prep, Just Steam and Enjoy
Making perfect chawanmushi at home used to mean making your own dashi and adjusting egg ratios just right. With Kayanoya’s freeze-dried mix, all that guesswork is gone.
Each block is infused with our signature dashi and delicately freeze-dried ingredients like yuba, shiitake mushrooms, and mitsuba. Just dissolve in lukewarm water, add a jumbo egg, and steam—no special tools or prep required.
Carefully Selected Ingredients
Minimalist, Yet Full of Character
We kept the ingredients simple to let the dashi shine:
- Yuba (tofu skin): A delicate traditional ingredient with a soft texture
- Shiitake Mushrooms: Deep umami and earthy aroma
- Mitsuba: A fresh, herbaceous accent and vibrant green contrast
All are freeze-dried to preserve their natural character—and bloom to life when steamed.
How to Prepare (2 Servings)
STEP 1
Dissolve 1 packet of Chawanmushi Mix in 6.76 fl oz of lukewarm water and let it cool.
STEP 2
Crack a jumbo egg into a bowl, beat it well, and add it to the cooled mixture.
Note: Using a smaller egg may result in an undercooked custard.
STEP 3
Evenly pour the mixture into two heatproof containers, each about 5 fl oz in size.
Cover each container with a lid.
Note: If your containers don’t have lids, you can use aluminum foil instead. Using lids helps the custard set more smoothly and beautifully.
STEP 4
Place the containers in a pot filled with water halfway up the sides of the containers.
Cover the pot with a lid and place over high heat. Once it comes to a boil, reduce to medium heat and steam for 5 minutes.
Turn off the heat and let sit, covered, for another 5 minutes before serving.
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