This chawanmushi (savory egg custard) is a specialty product of Tonden Japanese Restaurant in Hokkaido. Chawanmushi is a Japanese meal cooked with beaten eggs, several ingredients and broth cooked in a steaming bowl. Tonden Kabushiki Kaisha was founded in Hokkaido in 1968 and currently operates Japanese restaurants mainly in Hokkaido and the Kanto metropolitan area. The restaurants’ menu is centered on sushi, soba, tempura and other dishes; however, the specialty dish is “jumbo savory egg custard.”
Chawanmushi is made with a silky-smooth broth based on bonito stock and Hokkaido eggs boiled in fresh underground water originating from Mount Eniwa. The dish is 480 g, which is about three times of regular chawanmushi, which is filled with ingredients such as chicken, gingko nuts, crab balls, corn, shrimp, shiitake mushrooms, bamboo shoots and other ingredients. The dish also boasts a gentle taste with a broth characteristic of Japanese cuisine.
Chawanmushi has a strong image of being a side dish; however, many customers come to the restaurant for the jumbo chawanmushi. For this reason, the company has prepared a frozen version that can be eaten at home at any time. After thawing, transfer it to a cup and steam it for 18 to 20 minutes, and it is ready to serve. Please enjoy Tonden Japanese Restaurant’s specialty dish at home.

* Text may be generated using the automatic translation service.