Chawanmushi
Development Chef Lawrence Lau
Development Chef Lawrence Lau
Recipe - Foodland Farms Pearl City
Chawanmushi
Prep Time5 Minutes
Servings4
Cook Time8 Minutes
Ingredients
Shiitake Mushrooms, 3 Mushrooms
Water, 2.5 Cups
Large Eggs, 5 Eggs
Kosher Salt, 1 Teaspoon
Sesame Oil, 1 Tablespoon
Green Onion, 1 Ounce
Cilantro, 1 Ounce
Directions
Ingredients
- 3 pieces shiitake mushrooms, dried - reconstituted
- 2.5 cups water
- 5 large eggs
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 1 ounce green onions, sliced (optional)
- 1 ounce cilantro (optional)
Special equipment
- Steamer with lid or glass Pyrex pie plate
Directions
- Rehydrate shiitakes in warm water a few hours before cooking.
- Once the mushrooms have softened, remove the hard stem and discard. Julienne the mushroom caps and set aside.
- Fill a steamer with water and place on the stovetop over medium heat.
- In a bowl, or a pie plate, crack all five eggs and whis thoroughly to break yolks and hard whites. Season with salt.
- Add 2.5 cups of water to the eggs and gently mix until fully incorporated. There should be no streaks and the liquids should be a pale yellow.
- Evenly sprinkly the julienned shiitakes onto the plate and add the sesame oil.
- Place the plate into the steamer and cover.
- Return steamer to a low simmer and set a timer for 8 minutes. Check the steamer after 4 minutes. TUrn down the heat if the eggs are beginning to bubble around the edges. The eggs are done cooking when set and a gentle shake of the pan makes the eggs quiver then return to their original position. The eggs should be a smooth, silky texture.
- Turn off the heat and leave the eggs covered for an additional 5 minutes.
- Add the optional herbs after the resting time. Serve with hot rice and season with soy sauce.
5 minutes
Prep Time
8 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Family Sliced Shiitake, 5 Ounce
Member Price
$8.69 was $9.99$1.74/oz
Not Available
Not Available
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Family Pure Sesame Oil, 12 Ounce
Member Price
$7.19 was $9.19$0.60/oz
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Cilantro, 1 Each
Member Price
$2.29 was $3.19
Directions
Ingredients
- 3 pieces shiitake mushrooms, dried - reconstituted
- 2.5 cups water
- 5 large eggs
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 1 ounce green onions, sliced (optional)
- 1 ounce cilantro (optional)
Special equipment
- Steamer with lid or glass Pyrex pie plate
Directions
- Rehydrate shiitakes in warm water a few hours before cooking.
- Once the mushrooms have softened, remove the hard stem and discard. Julienne the mushroom caps and set aside.
- Fill a steamer with water and place on the stovetop over medium heat.
- In a bowl, or a pie plate, crack all five eggs and whis thoroughly to break yolks and hard whites. Season with salt.
- Add 2.5 cups of water to the eggs and gently mix until fully incorporated. There should be no streaks and the liquids should be a pale yellow.
- Evenly sprinkly the julienned shiitakes onto the plate and add the sesame oil.
- Place the plate into the steamer and cover.
- Return steamer to a low simmer and set a timer for 8 minutes. Check the steamer after 4 minutes. TUrn down the heat if the eggs are beginning to bubble around the edges. The eggs are done cooking when set and a gentle shake of the pan makes the eggs quiver then return to their original position. The eggs should be a smooth, silky texture.
- Turn off the heat and leave the eggs covered for an additional 5 minutes.
- Add the optional herbs after the resting time. Serve with hot rice and season with soy sauce.