ChawanmushiChawanmushi
Chawanmushi
Chawanmushi
Development Chef Lawrence Lau
Development Chef Lawrence Lau
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Recipe - Foodland Farms Ala Moana
Chawanmushi
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

  1. Rehydrate shiitakes in warm water a few hours before cooking.
  2. Once the mushrooms have softened, remove the hard stem and discard. Julienne the mushroom caps and set aside.
  3. Fill a steamer with water and place on the stovetop over medium heat.
  4. In a bowl, or a pie plate, crack all five eggs and whis thoroughly to break yolks and hard whites. Season with salt.
  5. 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.
  6. Evenly sprinkly the julienned shiitakes onto the plate and add the sesame oil.
  7. Place the plate into the steamer and cover.
  8. 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.
  9. Turn off the heat and leave the eggs covered for an additional 5 minutes.
  10. 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
Shiitake Mushrooms, 3 Mushrooms
Not Available
Water, 2.5 Cups
Not Available
Large Eggs, 5 Eggs
Not Available
Kosher Salt, 1 Teaspoon
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Sesame Oil, 1 Tablespoon
Family Pure Sesame Oil
Family Pure Sesame Oil, 12 Ounce
Member Price
$5.99 was $8.49$0.50/oz
Green Onion, 1 Ounce
Green Onions
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Cilantro, 1 Ounce
Cilantro
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

  1. Rehydrate shiitakes in warm water a few hours before cooking.
  2. Once the mushrooms have softened, remove the hard stem and discard. Julienne the mushroom caps and set aside.
  3. Fill a steamer with water and place on the stovetop over medium heat.
  4. In a bowl, or a pie plate, crack all five eggs and whis thoroughly to break yolks and hard whites. Season with salt.
  5. 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.
  6. Evenly sprinkly the julienned shiitakes onto the plate and add the sesame oil.
  7. Place the plate into the steamer and cover.
  8. 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.
  9. Turn off the heat and leave the eggs covered for an additional 5 minutes.
  10. Add the optional herbs after the resting time. Serve with hot rice and season with soy sauce.