Japanese Steamed Eggs

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!

Course Breakfast

Cuisine Japanese

Keyword chawanmushi, steamed egg recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 105kcal

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