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I’ve been eating Chawanmushi or steamed egg custard 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. This old recipe 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 is what I included in this recipe. However, feel free to use whatever toppings you desire. Chicken, shrimp, edamame, spinach, green onions are just a few ideas that you can easily include in this dish. 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!
For this one, the special ingredients are bonito flakes, soy 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
- 5 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
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 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, strain the bonito flakes in a strainer keeping the liquid and discard the bonito flakes. This is your dashi stock.
7) Add dashi stock and mushroom water into the egg mixture and stir to combine.
8) Optional – to ensure a silky smooth chawamushi, 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 does not get too hot. To avoid water dripping into the bowls, wrap the lid with a kitchen towel before covering 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 chawamushi remains smooth and silky). If the chawamushi does not look fully set, continue to steam for another 2-3 minutes.
11) Once chawamushi is fully cooked, using mittens, carefully remove ramekins or bowls from the pot and serve. (Note- Bowls will be extremely hot so proceed with caution).
12) Optional – You can add any toppings you like to the chawamushi mixture. If using chicken or shrimp, I recommend pre-cooking before adding.
Hope you enjoy this low-carb/keto Shiitake Steamed Eggs Chawanmushi!! If you are looking for other low-carb/keto breakfast ideas, be sure to check out our Recipe Index with over 100+ Asian inspired low-carb/keto recipes!
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Shiitake Steamed Eggs Chawanmushi
Ingredients
- 5 Whole Dried Shiitake Mushrooms
- 1/2 Cup Warm Water
- 2 Cup Bonito Flakes
- 1 1/2 Cup Water
- 3 Eggs 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 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, strain the bonito flakes in a strainer keeping the liquid and discard the bonito flakes. This is your dashi stock.
- Add dashi stock and mushroom water into the egg mixture and stir to combine.
- Optional - to ensure a silky smooth chawamushi, 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 7/8. This will ensure the temperature inside the pot does not get too hot. To avoid water dripping into the bowls, wrap the lid with a kitchen towel before covering 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 chawamushi remains smooth and silky). If the chawamushi does not look fully set, continue to steam for another 2-3 minutes.
- Once chawamushi is fully cooked, using mittens, carefully remove ramekins or bowls from the pot and serve. (Note- Bowls will be extremely hot so proceed with caution).
- Optional - You can add any toppings you like to the chawamushi mixture. If using chicken or shrimp, I recommend pre-cooking before adding.
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