Silky Eggs & Crispy Mushrooms
Inspired by Japanese chawanmushi, the eggs are steamed in the microwave until set, silky and custardy. Topped with pan-fried crispy mushrooms, chilli crisp and spring onions. Eaten with rice for a gentle and quick dinner.
Serves
4
For The Eggs:
4
Eggs
300 ml
Dashis
1 tbsp
Soy Sauce
1 tbsp
Mirin
½ tsp
Caster Sugar
For The Crispy Mushrooms:
80 g
Cornflour
½ tsp
Salt
50 ml
Water
60 g
Oyster Mushrooms
For Serving:
1
Spring Onion
To serve
Crispy Chilli Oil
½ tbsp
Soy Sauce
Vegetable Oil

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