Carrot Chawanmushi

Don't be surprised if you hear gasps of excitement at the vivid color of this chawanmushi! Not only beautiful, it packs in plenty of umami from the asari clams.

Carrot Chawanmushi
Photographed by Akio Takeuchi

Recipe by
Akiko Watanabe







Calorie count is per serving.
Excludes time spent degritting the asari clams.

Ingredients (Serves 2)

  • 40 g carrot
  • 6 asari clams (60 g)
  • 1 egg
  • [A]

    • 130 ml dashi
    • Salt, a pinch
    • 1/4 tsp usukuchi soy sauce
  • 4 mitsuba (cut into pieces 2-cm long)
  • Salt



Peel and grate the carrot. Place in a microwave-safe bowl and cover with plastic wrap, then microwave at 600 W for 1 minute, until tender. Place the clams in saltwater (roughly 1 tsp of salt per 200 ml of water) for about 30 minutes to degrit, then clean by rubbing the shells together.


In a bowl, beat the egg with cooking chopsticks, using a cutting motion to break up the egg whites. Combine the ingredients for [A] and add to the beaten egg, a small amount at a time, then strain the egg mixture through a fine-meshed strainer. Add the microwaved carrot.


Place the clams and mitsuba equally into heat-resistant cups, then briefly stir the egg mixture and pour into the cups.


Fill a pot with water about 1-2 cm deep, then bring to a boil and place the filled cups inside. Cover with a lid wrapped in a clean dishcloth and bring to a simmer for 1 minute over medium heat, then offset the lid (to allow some steam to escape), reduce the heat to low, and steam for 15 more minutes.


Wrapping the lid in a dishcloth prevents droplets of water from dripping onto the chawanmushi.