Japanese Steamed Eggs

Come in and try the savory delight of my Japanese Steamed Eggs, a traditional dish bursting with authentic flavors and packed with protein! This silky dish features tender shiitake mushrooms mixed in dashi-based steamed eggs and is perfect for breakfast, appetizer, or a side dish. Elevate your dining experience with this umami-rich recipe and delve into a taste of Japan right from your kitchen!

Japanese steamed eggs being scooped up with a wooden spoon.

Why I Love This Recipe

If you’re craving a taste of authentic Japanese cuisine for breakfast, you’ll love my recipe for Japanese Steamed Eggs. Similar to my Salmon Ochazuke and or a Japanese Breakfast Set served alongside a comforting bowl of Tofu Miso Soup, my take take on this traditional Japanese breakfast option brings simplicity and flavor to your morning routine!

Made with eggs, shiitake mushrooms, and dashi broth, it’s a protein-packed dish bursting with umami flavors that anyone can master. The combination of savory soy sauce, earthy mushrooms, and the delicate texture of steamed eggs creates a symphony of flavors that will leave your taste buds with a taste of Japan. Don’t wait—dive into a taste of tradition right in your own kitchen today!

Ingredients

Ingredients

  • Dried Shiitake Mushrooms Dried Shiitake Mushrooms that is packaged and can be found at Asian grocery stores.
  • Warm Water – filtered warm water.
  • Dashi fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
  • Eggs – beaten.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Salt – sea salt preferred.

Additional Toppings

Elevate your steamed eggs with toppings like Mitsuba, Ikura Salmon Roe, Kamaboko Fish Cake, Katsuobushi Bonito Flakes, and sliced Carrots. These additions add unique flavors and textures, allowing you to customize your dish to perfection.

🥢 Dashi Pro Tip

For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.

🍄 Shiitake Mushroom Note

Can substitute with Fresh Shiitake but will result in less umami flavors.

Dried shiitake mushrooms in a bowl to be used in a Japanese style steamed egg recipe.

Essential Kitchen Equipment

Directions

Step 1 Start by soaking dried shiitake mushrooms in warm water for 5 minutes to soften, and reserve the liquid. Once softened, chop into bite size pieces.

Chopped shiitake mushrooms.

Step 2 In a mixing bowl, combine beaten eggs, soy sauce, salt, Dashi stock, and the reserved mushroom liquid for added flavor. For a smooth and silky texture without air bubbles, strain the mixture before topping it with chopped shiitake mushrooms.

Japanese steamed eggs mixture in a mixing bowl.

Step 3 Steam the egg mixture on simmer inside a pot or steamer for approximately 10-12 minutes until the egg is set and firm.

Japanese steamed eggs in a pot.

💡 Steaming Pro Tip

For a Silky Smooth Presentation, Wrap the Pot Lid With a Towel to prevent water droplets from falling into the dish during steaming. This method ensures a flawless texture and appearance for your steamed eggs.

🌀 Garnishing Pro Tip

For an added touch of freshness and color, garnish your dish with chopped Green Onion or other additional toppings.

Pairing Recommendations

While steamed eggs are commonly enjoyed as a standalone breakfast option, they can be paired with dishes like Japanese Miso Salmon and Egg Drop Miso Soup for a more substantial meal.

Japanese steamed eggs served in a Japanese style chawan bowl.

Frequently Asked Questions

Why is dried shiitake mushroom recommended over fresh shiitake for chawanmushi?

Dried shiitake mushrooms are recommended over fresh ones for chawanmushi because they impart a deeper, more pronounced umami mushroom flavor. This distinct taste elevates the overall flavor profile of the dish, setting it apart from variations that use fresh shiitake mushrooms, which often result in a lighter mushroom taste. Ultimately, the unique umami depth provided by dried shiitake mushrooms enhances the authenticity and richness of the chawanmushi recipe.

Can I prepare chawanmushi in advance?

Yes, you can prepare chawanmushi in advance and store it in the refrigerator. Simply reheat it gently in a steamer or microwave before serving.

How can I tell if my chawanmushi is cooked properly?

A properly cooked chawanmushi should be set but still slightly jiggly in the center. You can test for doneness by inserting a toothpick or skewer into the center — if it comes out clean, the chawanmushi is ready.

Storage Tips

To store leftover chawanmushi, simply wrap it with plastic wrap and refrigerate. This will help maintain its freshness for 3-5 days.

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Watch How To Make It

Japanese steamed eggs being scooped up with a wooden spoon.

Japanese Steamed Eggs

Welcome to my flavorful Japanese Steamed Egg recipe, also known as Chawanmushi! Learn how to create this authentic dish packed with umami flavors. Follow my simple recipe to enjoy a traditional Japanese delicacy right in your own kitchen.
4.81 from 21 votes
Course: Breakfast
Cuisine: Japanese
Keyword: chawanmushi recipe, Japanese steamed egg
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 105kcal

Ingredients

  • 4-5 Dried Shiitake Mushrooms medium size
  • 1/2 Cup Warm Water for soaking dried shiitake mushroom
  • 1 Cup Dashi can sub with 1/8 tsp of hondashi with 1 cup water
  • 3 Eggs
  • 2 tsp Soy Sauce
  • 1/4 tsp Salt

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese steamed eggs.
  • In a small mixing bowl, soak dried shiitake mushroom in 1/2 cup warm water until softened, about 5 minutes. After softened, remove from the bowl reserving the liquid and chop into pea size pieces. Set reserved liquid aside.
    Chopped shiitake mushrooms.
  • Make 1 cup of dashi and set aside.
    Dashi in a pot.
  • In a medium size mixing bowl, add eggs, soy sauce, salt and beat until fully combined.
    Japanese steamed eggs mixture in a mixing bowl.
  • Add dashi stock and mushroom water into the egg mixture and stir to combine. Pour mixture into heat safe bowls and add cut mushrooms. To ensure a silky smooth chawanmushi, you can optional stain the entire mixture.
    Japanese steamed eggs mixture in a mixing bowl.
  • Fill a large stove top pot with enough water to cover 1/2 inch off the bottom. Place bowls into the pot and bring water to boil. Once boiling, reduce heat to low, cover 7/8 and cook for approx 10-12 minutes. If the steamed eggs doesn't look fully set, continue to steam for another 2-3 minutes.
    Japanese steamed eggs in a pot.
  • Once 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.
    Japanese steamed eggs topped with green onions.

Nutrition

Calories: 105kcal | Carbohydrates: 3g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 720mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Hi there! Will it still turn out if using other mushrooms and not having the water from the soaked shiitake? Thanks!

    • LowCarbingAsian

      Hey Lauren – yup, you can use regular water. We use shittake water since it adds flavor, but regular water will work just fine too!

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