There are two variations of Chawan-mushi: Odamaki-mushi, a traditional egg custard dish on a base of udon noodles (Japanese wheat noodle) mixed with ingredients of Chawan-mushi, and Kuyamushi (steamed egg custard with tofu (bean curd) in it) on which kuzu paste sauce (a sweet sauce whose main ingredient is arrowroot starch seasoned with soy sauce and sugar) is poured after it is steamed.
バリエーションとして、茶碗蒸しの具にうどんを加えたものを小田巻き（苧環）蒸し（うどんおだまきうどん）、具に豆腐を使い、蒸しあげた後に上から葛あんをかけたものを空也蒸しという。