hwoo.lee
•
July 7, 2026
Enter the amount of eggs you have, and this recipe will calculate the exact amount of remaining ingredients to add.
If you'd like to see the full recipe of my Chawanmushi - click here.
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In many professional fine-dining kitchens, recipes are written using baker’s percentages so that they can be easily scaled up or down.
The first ingredient is the main ingredient, and it is always set to 100%. All other ingredients are written as a percentage of the weight of that main ingredient.
For example, if Ingredient A (the main ingredient) weighs 100 g (100%), and Ingredient B is 50%, then you use 50 g Ingredient B for every 100 g Ingredient A.
Enter the amount of your main ingredient, and this calculator will automatically scale all the other ingredients for you.
Egg
200 g
Usukuchi Shoyu
6 g
Mirin
3 g
Salt
0.5 g
Total weight
Whisk the eggseggs until completely homogenous and no loose egg white strands remain.
Make sure the dashidashi is chilled completely before using.
In a large container, combine eggsall the ingredients. Whisk to combine, then strain through a chinois or fine-mesh strainer.
If using a combi oven, set to 94 °C , 100 % humidity.
If using a steamer basket on top of boiling water, make sure it's a gentle steam (I'll lower the temp to about med-low heat after it's boiling).
If using a steamer insert inside a large pot, also make sure it's a gentle steam and the lid fits atop the chawanmushi cups.
Make sure your chawanmushi base is whisked, and also brought up to room temp.
Using a cold chawanmushi base is alright, it will just take longer than the suggested time to cook.
For a smaller appetizer portion, I usually do 80 g of chawanmushi base, along with 5-10 grams of another ingredient. Place the solid ingredients inside the tea cup, and then pour in the chawanmushi base through a fine-mesh strainer.
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