Shiitake Steamed Eggs - Chawanmushi LowCarbingAsian Cover

Shiitake Steamed Eggs – Chawanmushi


I’ve been eating shiitake steamed eggs – chawanmushi for breakfast ever since I was a baby and I still love it to this day!

There is something very comforting about that silky smooth savory bowl of umami flavored eggs to get you going in the morning!

Shiitake Steamed Eggs - Chawanmushi LowCarbingAsian Pin 1

This old recipe for chawanmushi, which translates to steamed bowl in Japanese, came to me one day as I was searching for new things to make for breakfast.  I forgot how easy it was to put together not to mention it is very low-carb/keto friendly.

My mom always made it with dried shiitake mushrooms, so that’s what I included in this recipe.  However, feel free to use whatever toppings you desire.

Chicken, shrimp, edamame, spinach, green onions are some ideas that would pair very well with this chawanmushi!  Just make sure to precook meats like chicken or shrimp before adding them in!

Shiitake Steamed Eggs - Chawanmushi LowCarbingAsian Pic 1

Also, since this dish will hold in the fridge for 4-5 days, we recommend making batches so you can warm it up for breakfast making it a great choice for meal prepping!

Now to start this dish, we begin by making some Dashi.  If you prefer, you can replace this with just water, but you’ll be foregoing the umami flavors from the Dashi.

Next up, we simply mix all the elements of the eggs together and throw it in a ramekin or chawan.  And to finish off getting that silky texture, we steam the ramekin directly in a pot with boiling water for 10-12 minutes.

It’s important to mention that while steaming the eggs, make sure to not close the lid entirely.  Leaving the lid slightly open ensures you will get that silky smooth pudding like texture, that is signature of this dish.

Shiitake Steamed Eggs - Chawanmushi LowCarbingAsian Pic 2

That’s all there is to it and now you have yourself a great breakfast option that will hold you over all week long!

For this one, the special ingredients are Bonito FlakesSoy Sauce and Dried Shiitake Mushroom.  You can pick up everything on Amazon or a local Asian supermarket.

Now, let’s get started!

Prepping Time 5M

Cook Time 12M

Total Time 22M

Net Carb/Serving ~2g

Servings 2-3

Ingredients

Directions

1) Gather all the ingredients.

Shiitake Steamed Eggs - Chawanmushi Recipe (16)

2) In a small mixing bowl, soak Dried Shiitake Mushroom in 1/2 cup warm water until softened.  Approx 5 minutes.  For faster results, put a heavy bowl on top of the mushrooms to weigh it down.  After Dried Shiitake Mushroom are softened, remove from the bowl reserving the liquid and chop into pea size pieces.  Set reserved liquid aside.

Shiitake Steamed Eggs - Chawanmushi Recipe (2)

3) In a stove top pot, add Bonito Flakes inside a strainer and 1 1/2 cups water and bring to a boil.  Once boiling, turn off heat and let steep for 5 minutes.  Once 5 minutes has passed, remove the strainer with the Bonito Flakes keeping only the liquid.  This is your dashi stock.  You can discard used Bonito Flakes.

4) In a medium size mixing bowl, add eggs, Soy Sauce, salt and beat until fully combined.

Shiitake Steamed Eggs - Chawanmushi Recipe (20)

Shiitake Steamed Eggs - Chawanmushi Recipe (21)

5) Add dashi stock and mushroom water into the egg mixture and stir to combine.  To ensure a silky smooth chawanmushi,  put the entire mixture through the strainer.

Shiitake Steamed Eggs - Chawanmushi Recipe (22)

6) Pour mixture into ramekins or heat safe bowls and add cut mushrooms.

Shiitake Steamed Eggs - Chawanmushi Recipe (23)

7) Fill a large stove top pot with 1/2 inch of water.  Place ramekins or bowls into the pot and bring water to boil.  Once boiling, reduce heat to low and cover 7/8.  This will ensure the temperature inside the pot doesn’t get too hot.  To avoid water dripping into the bowls, wrap the lid with a kitchen towel as shown.  Cook for approx 10-12 minutes all the while leaving the lid slightly open at 7/8 (this is very important so the chawanmushi remains smooth and silky).  If the chawanmushi doesn’t look fully set, continue to steam for another 2-3 minutes.

Shiitake Steamed Eggs - Chawanmushi Recipe (24)

Shiitake Steamed Eggs - Chawanmushi Recipe (25)

8) Once chawanmushi is fully cooked, use mittens to carefully remove ramekins or bowls from the pot and serve.  Note – bowls will be extremely hot so proceed with caution.

Shiitake Steamed Eggs - Chawanmushi Recipe (15)

Hope you enjoy your low-carb/keto Shiitake Steamed Eggs – Chawanmushi!

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More Recipes

Shiitake Steamed Eggs - Chawanmushi LowCarbingAsian Pin 2

Shiitake Steamed Eggs - Chawanmushi LowCarbingAsian Cover

Shiitake Steamed Eggs - Chawanmushi

The BEST Asian Low-Carb/Keto recipe for Shiitake Steamed Eggs - Chawanmushi. Enjoy this traditional Japanese breakfast dish at only ~1g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Breakfast
Cuisine: Japanese
Keyword: Asian egg breakfast, Chinese steamed egg, egg breakfast meal prep, Japanese egg breakfast, silky egg, steamed egg breakfast
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2
Print Recipe
Calories: 893kcal

Ingredients

  • 5 Pieces Dried Shiitake Mushrooms
  • 1/2 Cup Warm Water for Soaking Dried Shiitake Mushroom
  • 2 Cups Bonito Flakes
  • 1 1/2 Cup Water
  • 3 Eggs
  • 2 tsp Soy Sauce
  • 1/4 tsp Salt

Instructions

  • Gather all the ingredients.
    Shiitake Steamed Eggs - Chawanmushi Recipe (16)
  • In a small mixing bowl, soak Dried Shiitake Mushroom in 1/2 cup warm water until softened. Approx 5 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down. After Dried Shiitake Mushroom are softened, remove from the bowl reserving the liquid and chop into pea size pieces. Set reserved liquid aside.
    Shiitake Steamed Eggs - Chawanmushi Recipe (2)
  • In a stove top pot, add Bonito Flakes inside a strainer and 1 1/2 cups water and bring to a boil. Once boiling, turn off heat and let steep for 5 minutes. Once 5 minutes has passed, remove the strainer with the Bonito Flakes keeping only the liquid. This is your dashi stock. You can discard used Bonito Flakes.
    Shiitake Steamed Eggs - Chawanmushi Recipe (1)
  • In a medium size mixing bowl, add eggs, Soy Sauce, salt and beat until fully combined.
    Shiitake Steamed Eggs - Chawanmushi Recipe (21)
  • Add dashi stock and mushroom water into the egg mixture and stir to combine. To ensure a silky smooth chawanmushi, put the entire mixture through the strainer.
    Shiitake Steamed Eggs - Chawanmushi Recipe (22)
  • Pour mixture into ramekins or heat safe bowls and add cut mushrooms.
    Shiitake Steamed Eggs - Chawanmushi Recipe (23)
  • Fill a large stove top pot with 1/2 inch of water. Place ramekins or bowls into the pot and bring water to boil. Once boiling, reduce heat to low and cover 7/8. This will ensure the temperature inside the pot doesn't get too hot. To avoid water dripping into the bowls, wrap the lid with a kitchen towel as shown. Cook for approx 10-12 minutes all the while leaving the lid slightly open at 7/8 (this is very important so the chawanmushi remains smooth and silky). If the chawanmushi doesn't look fully set, continue to steam for another 2-3 minutes.
    Shiitake Steamed Eggs - Chawanmushi Recipe (24)
  • Once chawanmushi is fully cooked, use mittens to carefully remove ramekins or bowls from the pot and serve. Note - bowls will be extremely hot so proceed with caution.
    Shiitake Steamed Eggs - Chawanmushi Recipe (15)

Video

Nutrition

Calories: 893kcal | Carbohydrates: 3g | Protein: 167g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 404mg | Sodium: 1360mg | Potassium: 2181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Calcium: 42mg | Iron: 1mg

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