Chawanmushi Tofu Crabmeat
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Chawanmushi Tofu Crabmeat

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20 min



Large Egg
180-190g without shells
Fortune Japanese Silken Tofu With Omega 3 DHA
300 g
Crab Meat
100 g
Concentrated Dashi
3 tbsp
White Pepper
1 dash
Shallot Oil

How to cook

Start cooking

  • Place the tofu pieces and scatter the crab meat into the steaming bowl. Toss them lightly to mix it up.
  • Using a weighing scale, place a large bowl above and tare to 0. Crack eggs in, it should weigh about 180-190g.
  • Add 3 tablespoon of dashi concentrate into the bowl and enough water to double the weight to 380g.
  • Use a fork and gently mix and beat the egg and dashi stock together. Don't beat vigorously as we want to minimise the bubbles created.
  • Use a strainer and strain the egg mixture over the tofu/crab bowl.
  • Mix the batter gently with the fork.
  • Cover the bowl with a heat-resistant cling wrap or aluminium foil.
  • In a boiling steamer, place the bowl in, cover and steam for 18-20 minutes.

Assemble & serve

  • Serve with a drizzle of shallots oil, if any.
  • *Tip: you can use as many eggs as you want, bearing in mind the weight ratio of stock is twice of the eggs. You may vary the ingredients used - try enoki, prawns or chicken if you are not a fan of crab meat.
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