Chawanmushi, a deliciously smooth and silky steamed egg recipe made with shiitake mushrooms. A perfect protein packed bowl of umami flavored eggs to get you going in the morning!
This chawanmushi recipe is very popular in our household. I ate it as a kid and now my kids eat it as well!
It’s definitely on our morning breakfast rotation and makes me so happy to know I am feeding my family a healthy protein packed breakfast that I know they all enjoy.
What is Japanese Steamed Eggs or Chawanmushi?
Chawanmushi is a savory Japanese steamed egg dish made with shiitake mushrooms. The texture is smooth and silky similar to a custard. It is usually served in a small bowl as breakfast, an appetizer, or side dish and is garnished with different toppings such as:
- Mitsuba (Japanese herb)
- Ikura (salmon roe)
- Kamaboko (fish cakes)
- Uni (sea urchin)
- Sliced Carrots
- Green Onions
What ingredients are needed and what are the instructions to make this chawanmushi steamed egg recipe?
- Dried Shiitake Mushrooms
- Dashi
- Eggs
- Soy Sauce
- Salt
Combine dashi broth and beaten eggs. Stir to combine. You can use a sieve to strain the eggs so ensure a smooth and silky texture. Add mushrooms and steam for 10-12 minutes or until fully set. Garnish with toppings and enjoy!
Why use dried shiitake mushroom instead of fresh shiitake for this steamed egg recipe?
Dried shiitake mushrooms have a different taste compared to fresh shiitake mushrooms. Dried shiitake have a deeper umami mushroom flavor, whereas fresh shiitake have a lighter mushrooms flavor.
This deeper umami flavor is the difference between Japanese styled steamed eggs and other steamed egg recipes.
What is dashi?
Dashi is broth made from bonito flakes and kombu. It is commonly used in Japanese cooking and gives dishes that delicious umami flavor.
For a shortcut, you can purchase hondashi and add it into hot water.
What are the nutrition information for this steamed eggs recipe?
- 105 Calories
- 3g Carbohydrates
- 1g Fiber
- 9g Protein
- 6g Fat
- 246mg Cholesterol
- 720mg Sodium
- 142mg Potassium
- 39mg Calcium
- 1mg Iron
- 356ui Vitamin A
- 1mg Vitamin C
Tips on making this Japanese steamed egg recipe?
- Strain the egg mixture before cooking for smooth and silky eggs.
- Wrap a towel on the lid to avoid water from the steam to drip into the bowl.
- Cook on very low heat with the lid slightly open. Cooking on high heat will result in a tougher egg texture.
- Use hondashi instead of making dashi from bonito flakes.
- Look for dashi packets sold in many Asian grocery stores.
For other traditional Japanese recipes, find recipes below!
- Hot Japanese Tofu Yudofu
- Japanese Asari Clam Miso Soup
- Japanese Cabbage Salad
- Japanese Ground Chicken Bowl – Soboro Don
- Japanese Gyudon Beef Bowl
Now, let’s get making this Japanese style Steamed Eggs recipe!
- Prepping Time 5M
- Cook Time 10M
- Total Time 15M
- Net Carb/Serving ~2g
- Servings 2-3
Ingredients
- 5 Medium Size Dried Shiitake Mushrooms
- 1/2 Cup Warm Water for Soaking Dried Shiitake Mushroom
- 1 Cup Dashi
- 3 Eggs
- 2 tsp Soy Sauce
- 1/4 tsp Salt
Directions
1) Gather all the ingredients.
2) 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.
3) Make 1 cup of Dashi and set aside.
4) In a medium size mixing bowl, add eggs, Soy Sauce, salt and beat until fully combined.
5) Add dashi stock and mushroom water into the egg mixture and stir to combine. To ensure a silky smooth chawanmushi, you can optional stain the entire mixture.
6) Pour mixture into heat safe bowls and add cut mushrooms.
7) 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.
8) 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.
Hope you enjoy your Japanese Steamed Eggs!
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Japanese Steamed Eggs
Ingredients
- 5 Dried Shiitake Mushrooms Medium Size
- 1/2 Cup Warm Water for Soaking Dried Shiitake Mushroom
- 1 Cup Dashi
- 3 Eggs
- 2 tsp Soy Sauce
- 1/4 tsp Salt
Instructions
- Gather all the ingredients.
- 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.
- Make 1 cup of Dashi and set aside.
- In a medium size mixing bowl, add eggs, Soy Sauce, salt and beat until fully combined.
- Add dashi stock and mushroom water into the egg mixture and stir to combine. To ensure a silky smooth chawanmushi, you can optional stain the entire mixture.
- Pour mixture into heat safe bowls and add cut mushrooms.
- 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.
- 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.
Video
Nutrition
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Hi there! Will it still turn out if using other mushrooms and not having the water from the soaked shiitake? Thanks!
Hey Lauren – yup, you can use regular water. We use shittake water since it adds flavor, but regular water will work just fine too!