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Japanese steamed eggs being scooped up with a wooden spoon, top down angle.

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 2
Calories 105kcal


  • 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


  • 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.



Calories: 105kcal | Carbohydrates: 3g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 720mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg