A 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!
Chawanmushi 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.
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.
Is steamed egg a good ‘egg fast’ recipe?
This dish is the perfect recipe for an egg fast. It’s full of protein and you can always omit the mushrooms if your goal is only consuming eggs.
Tips on making this Japanese steamed egg recipe?
- Strain the egg mixture before cooking for extra 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.
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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