Kazuhito Mabuchi’s Chawanmushi

Name: Kazuhito Mabuchi’s Chawanmushi
Prep time: 300 s
Cook time: 720 s
Total time: 1020 s
Yield: 1
Cuisine: Japanese
Ingredients: Jidori eggs: 2; Dashi: 350 ml (cold or room temperature); Mirin: 13 ml; Shiro shoyu: 13 ml; Roasted salt (available in Japanese markets): 1 g; Ginger: 3 g (grated)

14 Nov 2025

Kazuhito “Kaz” Mabuchi

Chef

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Difficulty

Medium

Total Time

17MIN

Cuisine

Japanese

Ingredients

Jidori eggs: 2

Dashi: 350 ml (cold or room temperature)

Mirin: 13 ml

Shiro shoyu: 13 ml

Roasted salt (available in Japanese markets): 1 g

Ginger: 3 g (grated)

This delicate, savory egg custard is a staple of Japanese cuisine and a dish Chef Kazuhito “Kaz” Mabuchi returns to for its purity and restraint. His version uses jidori eggs, light seasoning, and a gentle steaming method that keeps the texture smooth and silky.

How to make Kazuhito Mabuchi’s Chawanmushi

01.

Whisk the Base

Whisk the eggs, dashi, mirin, shiro shoyu, and roasted salt in a medium bowl until fully blended.

02.

Portion the Custard

Divide the mixture among 6 heat-safe cups.
Cover each cup with plastic film, and poke a few small holes in the surface.

03.

Steam the Chawanmushi

Place the cups in a steamer and steam at a gentle simmer for 8 minutes.
Reduce the heat to low, and steam for an additional 3 to 4 minutes at a bare simmer, until just set.

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Kazuhito “Kaz” Mabuchi

14 Nov 2025

The Chef

Kazuhito “Kaz” Mabuchi, born in Japan’s Miyazaki Prefecture, is the executive chef of Namo in Dallas. Trained in Edomae technique, he brings Michelin-level precision and deep omotenashi hospitality.

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