Shiitake Steamed Eggs - Chawanmushi cover

Shiitake Steamed Eggs – Chawanmushi


I’ve been eating this 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 mornings!

Shiitake Steamed Eggs - Chawanmushi pin 1

This old recipe for Chawanmushi, which translates to steamed bowl, 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 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!

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

Shiitake Steamed Eggs - Chawanmushi pic

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 10M

Cook Time 12M

Total Time 22M

Net Carb/Serving ~2g

Servings 2-3

Ingredients

Directions

1) Gather all the ingredients.

2) In a small mixing bowl, soak Dried Shiitake Mushroom in 1/2 cup warm water until softened.  Approx 10 minutes.  For faster results, put a heavy bowl on top of the mushrooms to weigh it down.

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.

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

5) After Dried Shiitake Mushroom are softened, remove from the bowl reserving the liquid and chop into pea size pieces.  Set reserved liquid aside.

6) Next, 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

7) Add dashi stock and mushroom water into the egg mixture and stir to combine.

8) To ensure a silky smooth chawanmushi,  put the entire mixture through the strainer.

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

10) 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.

11) 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.

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

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Shiitake Steamed Eggs - Chawanmushi pin 2

Shiitake Steamed Eggs - Chawanmushi 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: asianfusionbreakfast, asianketobreakfast, japanesebreakfast, ketobreakfast, lowcarbbreakfast
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Print Recipe

Ingredients

  • 5 Pieces Medium Size Dried Shiitake Mushrooms
  • 1/2 Cup Warm Water for Soaking Dried Shiitake Mushroom
  • 2 Cups Bonito Flakes
  • 1 1/2 Cup Water for Boiling Bonito Flakes
  • 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. Approx 10 minutes. For faster results, put a heavy bowl on top of the mushrooms to weigh it down.
  • 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.
  • In a medium size mixing bowl, add eggs, Soy Sauce, salt and beat until fully combined.
  • After Dried Shiitake Mushroom are softened, remove from the bowl reserving the liquid and chop into pea size pieces. Set reserved liquid aside.
  • Next, remove the strainer with the Bonito Flakes keeping only the liquid. This is your dashi stock. You can discard used Bonito Flakes.
  • 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.
  • Pour mixture into ramekins or heat safe bowls and add cut mushrooms.
  • 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/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.
  • 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.

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