Chawamisu (Japanese Steamed Egg)


3 egg whites

2 egg yolks

100-120 ml water or chicken stock

salt to taste

pinch of pepper


3 small cubes of crab meat (1mm)

1 tsp of shark fins

1 prawn (shredded or cubed)


  1. Lightly beat the eggs till blended.
  2. Add in the stock, pepper and salt to taste.
  3. Prepare steamer.
  4. Sieve the eggs.  Pour into cups or ramekins. Then add the fillings.
  5. Most difficult part of making chawamisu is to note that the egg must be steamed with low fire or else you will get a lot of holes in the product.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s