Simple Steamed Egg Recipe (Chawanmushi)

Growing up one of my favourite dishes was “水蛋” or Chinese Steamed Egg. This dish seems easy to make, but it definitely takes skill to make sure the egg is steamed silky smooth. I haven’t had this dish in quite some time so I decided to jazz it up a bit. My version is more similar to Japanese chawanmushi. I included mushrooms in the steamed egg and then topped it with uni and ikura from Fresh Ideas Start Here. Check out my simple steamed egg recipe below!

This recipe only needs a few ingredients – egg, chicken broth or dashi, and mushrooms. The uni and ikura are luxurious additions that make this dish a treat yourself dish, but are not necessary for this comforting and homey dish.

In a bowl beat three eggs. Add your chicken broth and dashi and whisk until combined. The key here is to strain this mixture through a sieve to get rid of any clumps.

In a shallow dish, lay down your sliced mushrooms. Pour your egg mixture until mostly covered.

In a large pot, bring water to a boil. The amount of water should cover ½ of your dish. When boiling, reduce the heat to the lowest setting. Gently place your dish inside the hot water and cover the pot with the lid. Cook for 15-20 minutes on the lowest heat.

Once cooked, remove from heat and add your uni and ikura if desired. This dish would go great with a simple soup and a bowl of rice for a complete meal!