A comforting twist on Japanese steamed egg custard, this dish pairs silky custard with chewy udon noodles for a light yet satisfying meal. Finished with savoury tamari and sweet mirin, it delivers a delicate balance of umami-rich flavours. Perfect for a cosy lunch, light dinner, or nourishing bowl any time of day.

*This recipe is created in collaboration with Yutaka as part of a partnership Reel on Instagram.

Why You’ll Love This Recipe

Light Yet Filling : Although delicate in texture, the noodles make this meal more substantial than regular steamed eggs, so it’s satisfying without feeling heavy.
Easy to Make : With simple ingredients and straightforward steps, this recipe is surprisingly easy to recreate at home.
Beautiful Presentation : With carrot flowers, bright edamame, and golden abura-age on top, this dish looks as lovely as it tastes.

Water to Egg Ratio

The ratio of liquid to eggs can range from 2:1 to 3:1, depending on your preferred texture. A 2:1 ratio will give you a firmer, more set custard, while a 2.5:1 to 3:1 ratio results in a softer, silkier texture.

You can also use stock instead of water for a richer, more savoury flavour. Dashi, chicken stock, or vegetable stock all work well.

Tips for Perfect Chawanmushi-Style Eggs

Strain the Egg Mixture : This creates a smoother, silkier custard.
Keep the Heat Low : High heat causes bubbles and a honeycomb texture. Gentle steaming gives the best result.
Don’t Overcook : Remove once just set. The residual heat will continue cooking slightly.

Final Thoughts

This Steamed Eggs with Udon Noodles (Chawanmushi Style) recipe is a comforting twist on a classic. Soft, silky custard meets chewy noodles for a dish that is both delicate and satisfying.

Chawanmushi Style Steamed Eggs with Udon Noodles

Wanting

A comforting twist on Japanese steamed egg custard, this dish pairs silky custard with udon noodles for a light yet satisfying meal. It delivers a delicate balance of savoury and subtly sweet flavours. Perfect for a cosy, nourishing bowl any time of day.

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Course Main Course

Cuisine Japanese

Servings 1 people

Ingredients

1 pack Yutaka Japanese Udon Noodles approx. 250g
1 piece Yutaka Abura-Age Fried Soybean Curd
A handful of Yutaka Edamame Soybeans
A few carrot slices
2 eggs approx. 95-100g
237 ml water or stock A 2.5:1 liquid-to-egg ratio for a very soft set
1 tsp Yutaka Organic Tamari Soy Sauce
2 tsp Yutaka Mirin Sweet Rice Seasoning
Shredded spring onion, for garnish
Additional Yutaka Organic Tamari Soy Sauce, for drizzling

Instructions

Prepare the Toppings: Defrost the Abura-Age for 20 minutes, then slice into thin strips.
Carrot Garnish: Slice the carrots and use a flower-shaped cutter to stamp out shapes. Blanch in boiling water for 1 minute, drain, and set aside.
Prepare Edamame: Blanch Edamame in boiling water for 2–3 minutes. Drain and remove the beans from the pods (or use Yutaka Shelled Edamame to save time).
Prepare Udon: Cook Udon Noodles from frozen in boiling water for 1 minute until loosened. Drain and set aside.
Egg Mixture: Whisk the eggs gently (avoid creating too many bubbles) and mix with water or stock. Stir in the soy sauce and mirin. Strain the mixture through a fine-mesh sieve. Skim off any remaining bubbles with a spoon.
Assembly & Steaming: In a heatproof shallow dish, place the udon noodles first, then pour in the egg mixture. Arrange the carrot flowers, edamame, and Abura-Age strips on top.
Cooking: Bring water to a boil in the steamer. Place the dish inside once the water is boiling. Reduce to low heat and steam for 15–20 minutes.

Keep the lid slightly ajar (prop it open with a chopstick) to allow steam to escape; this prevents the temperature from getting too high and ensures a smooth surface without large air bubbles.

Finishing: Check if the egg is set (it should have a slight jiggle but not be liquid). Garnish with shredded spring onion and a drizzle of tamari soy sauce. Serve and enjoy!

Keyword egg, Noodles, Steamed