Japanese Steamed Eggs

Welcome to my flavorful Japanese Steamed Egg recipe, also known as Chawanmushi! Learn how to create this authentic dish packed with umami flavors. Follow my simple recipe to enjoy a traditional Japanese delicacy right in your own kitchen.

Course Breakfast

Cuisine Japanese

Keyword chawanmushi recipe, Japanese steamed egg

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 105kcal

Ingredients

4-5 Dried Shiitake Mushrooms medium size
1/2 Cup Warm Water for soaking dried shiitake mushroom
1 Cup Dashi can sub with 1/8 tsp of hondashi with 1 cup water
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. Pour mixture into heat safe bowls and add cut mushrooms. To ensure a silky smooth chawanmushi, you can optional stain the entire mixture.
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