Crack the eggs into a bowl. Whisk together with the dashi or stock, soy sauce, mirin and sugar. Place a strainer over another bowl and strain the egg mixture through – this will ensure silky eggs.

Wash the empty bowl, then add the cornflour with salt, pepper and cold water, whisk together.

Trim the mushrooms and tear into thinner bunches or strips, add into the cornflour mixture and toss to coat, set aside. Thinly slice the spring onion.

Pour the eggs into a large enough microwave safe bowl, remove any foamy bits, cover with cling film or a large plate and place in the microwave. Cook the eggs on 500W for 5-8 mins. After 5 mins, the custard should start setting, cook in bursts of 30 secs until ready.

Meanwhile, place a frying pan onto medium high heat with enough oil to coat the bottom of the pan. Once hot, add the mushrooms and cook until golden and crispy on both sides, 3-4 mins.

Drizzle the silky eggs with some chilli crisp, the soy sauce and scatter with the crispy mushrooms and spring onions.