Cuzen matcha crepe cakes layered with matcha whipped cream by SingleThread

Matcha chawan-mushi with negi

This steamed egg custard is a beautiful vessel for expressing delicate flavors such as the pleasant bitter earthiness of matcha.

dietary badge | Gluten free

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Servings: 2

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Active time: 30 minutes

Matcha leaf blend icon

Signature Blend: 2 shot

Matcha leaf blend icon

Level: 3

  • 2 eggs
  • ⅓ tsp (2g) salt

  1. Preheat the oven to 325°F.
  2. Mix the eggs and the salt. Do not whip too much air into the mixture.
  3. Add the matcha shot and incorporate fully.
  4. Pour simmering water into a baking tray and place two ramekins or like vessels in the water bath, making sure the water is even with the chawan fill level.
  5. Bake for 8-15 mins, or until the center has just set.
  6. Once it has just set, remove the tray from the oven and let it rest in the water bath for a few minutes before serving.
  7. Once the chawan-mushi has cooled, garnish with green onion tops.


  • The water should be poured in simmering, not boiling.
  • The vessel capacity should not exceed six fluid ounces.
  • As with other custards, the chawan-mushi should be somewhat jiggly when removed. There should be a spot the size of a small coin that is still custardy, but the rest should be more firm. 
  • The dish can also be served cold.