I love eggs for their versatility – you can fry, scramble, boil, bake and even steam them! They are definitely NOT just for breakfast. Steamed egg is a dish I often had as a kid, along with sunny side up eggs – all with a dash of soy sauce. All you needed was some rice and there was the perfect comfort meal for me.
Speaking of rice, those who follow me on Facebook know my poor rice cooker died recently so I decided to upgrade to this Zojirushi rice cooker! My old one was maybe $20 from Walmart and lasted me for a good 3 years. I wanted a zojirushi rice cooker since they are easier to clean and of course make the best rice. ;) It also plays a little melody when the rice is done cooking! I bought one for my mom years ago, but alas, it probably sits in her closet as she would rather use old stuff. This is the perfect size for 1 or 2 people – the 3 cup cooker. The white micom cooker was also tempting as it has a cake baking button, but I liked the stainless steel look better. If mine had the cake baking function as well, it would be my #1. There are plenty of other function settings though – such as brown rice, mixed rice, sushi rice, etc. I will note that this thing seems to take forever when cooking brown rice because it cooks at low even heating, which makes great rice (but not good for a hungry me).
I challenged myself to make a chawanmushi of sorts as I have never tried steaming egg myself, and while seemingly simple, I know how it can look unappetizing if overcooked. There were many times when I’ve seen grayish steamed egg on my childhood dinnertable, but it was still delicious to my egg loving kid self anyways. I don’t know why I have never tried making it in adulthood. The ones I had were usually plain or mixed with a bit of ground pork but I wanted to try a Japanese style chawanmushi, which usually consists of putting random goodies at the bottom of the dish. I had shrimp and shiitake mushrooms on hand, as well as these cute little individual sized bowls. It looks like a kindergarten teacher’s bowl with all the alphabet and fruit going on. =)
It was so delicious and savory with the addition of umami dashi broth that I didn’t even need the splash of soy sauce. Some of the mushroom bits floated to the top so they started to look a bit like pock marks, but I guarantee you it was silky smooth – softer than silken tofu texture! With just a bowl of rice – it is the perfect snack or quick weekday dinner.
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- 1 egg
- 4 Tbs water
- Pinch of Dashi Powder or chicken bouillon
- Fixings of your choice – shrimp, chicken, shiitake mushrooms
- Splash of soy sauce (optional)
- Start heating your water for steaming.
- Dissolve the dashi powder or chicken bouillon into a little splash of water.
- Whisk in your egg until well combined.
- Pour egg mixture into a bowl over your fixings of choice – I had shrimp and shiitake mushrooms.
- Place the bowl into your steamer – make sure the water is at a very low simmer
- Steam until the egg wobbles like jello (but is not still liquid!). For me, that was around 10 minutes but it all depends on how much you make, water temperature, etc. Just keep an eye on it to prevent from overcooking which results in pock marks on the surface.