Soft Japanese Steamed Egg Custard (Chawanmushi) Recipe for Babies

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Ingredients (Serves 2 baby portions)

• Egg: 1
• Water: 150ml
• Anchovy stock pack or vegetable broth: 1 small pack (can substitute with bonito stock)
  (Vegetable broth can be made by boiling carrots, onions, and green onions in water.)
• Soy sauce: 1/2 teaspoon (low-sodium soy sauce recommended)
• Salt: A tiny pinch (optional)
• Optional toppings: Minced chicken breast, tofu, finely chopped carrots, broccoli, etc.

How to Make Japanese Steamed Egg Custard (Chawanmushi)

 

1. Prepare the Broth

• Boil 150ml of water with an anchovy stock pack to make the broth.
  (If this is for a baby, avoid steeping the stock pack for too long to prevent it from becoming too salty.)
• If using vegetable broth, boil carrots, onions, and green onions in water to make the broth.
• Add 1/2 teaspoon of low-sodium soy sauce to the broth to season. You can skip the salt or add only a tiny pinch.

2. Beat the Egg

• Crack 1 egg into a bowl and gently beat it until smooth.
• Stir carefully to avoid creating bubbles, as this will help make the steamed egg custard silky and smooth.

3. Mix the Egg with the Broth

• Gradually add the prepared broth to the beaten egg while mixing.
• Once mixed, strain the mixture through a sieve for an even smoother and more delicate texture.

4. Pour into Bowls

• Divide the egg mixture into baby-friendly bowls.
• Add your choice of toppings, such as minced chicken breast, tofu, finely chopped carrots, or broccoli.
• Pre-cook the toppings to make them softer and easier for the baby to eat.

5. Steam

• Add water to a steamer and bring it to a boil. Place the bowls with the egg mixture inside and steam on low heat for 10–15 minutes.
• Cover the lid with a cloth or kitchen towel to prevent water droplets from falling onto the custard.