Japanese steamed egg chawanmushi is a savory dish that translates to chawan-mushi, “steamed bowl” in Japanese, signifying its preparation method. Made with shiitake mushrooms, the smooth and silky texture resembles a custard. This high-protein, low-carb meal is commonly served in small bowls, making it a healthy breakfast, appetizer, or side dish option, perfect for meal prepping.
How to make Japanese steamed egg chawanmushi?
- Start by soaking dried shiitake mushrooms in warm water for 5 minutes to soften, and reserve the liquid.
- 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.
- Steam the egg mixture on simmer inside a pot or steamer for approximately 10-12 minutes until the egg is set and firm.
- Finally, garnish with chopped green onion scallions for an added touch of freshness and color.
What ingredients do I need to make Japanese steamed egg chawanmushi?
- Dried Shiitake Mushrooms – Dried Shiitake Mushrooms that is packaged and can be found at Asian grocery stores. Can substitute with fresh shiitake but will result in less umami flavors.
- 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 for Chawanmushi
- Mitsuba (Japanese parasley)
- Ikura (salmon roe)
- Kamaboko (Japanese fish cakes)
- Katsuobushi (bonito fish flakes)
- Uni (sea urchin)
- Sliced Carrots
- Green Onions
Why use dried shiitake mushroom instead of fresh shiitake for chawanmushi?
Dried shiitake mushrooms are preferred over fresh ones for chawanmushi due to their distinct taste. The dried shiitake imparts a deeper, more pronounced umami mushroom flavor, setting apart the Japanese-styled steamed eggs from other variations, which often feature a lighter mushroom taste. This unique umami depth elevates the overall flavor profile of the chawanmushi, enhancing the recipe.
How to store leftover chawanmushi?
To store leftover chawanmushi, wrap it with plastic wrap and refrigerate. It will remain fresh for 5-7 days. Reheat in the microwave before enjoying.
Looking for other Japanese recipes?
- Hot Japanese Tofu Yudofu
- Japanese Asari Clam Miso Soup
- Japanese Cabbage Salad
- Japanese Ground Chicken Bowl – Soboro Don
- Japanese Gyudon Beef Bowl
Japanese Steamed Eggs
- 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.
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