Susan Jung’s chawanmushi with shrimp, ginkgo nuts and edamame. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s chawanmushi with shrimp, ginkgo nuts and edamame. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s chawanmushi with shrimp, ginkgo nuts and edamame. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart

How to make chawanmushi – steamed savoury Japanese custard

  • This delicate and elegant dish is surprisingly easy to make at home
  • Flavour with edamame, shrimp, ginkgo nuts and a sprig of kinome leaves

Topic |   Susan Jung's recipes
Susan Jung’s chawanmushi with shrimp, ginkgo nuts and edamame. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s chawanmushi with shrimp, ginkgo nuts and edamame. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s chawanmushi with shrimp, ginkgo nuts and edamame. Photography: Jonathan Wong. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
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