Steamed Eggs from Japan

Ingredients

• 4 fresh shiitake mushrooms
• 3 spring onions
• 4 shrimp (peeled and deveined)
• Salt
• 4 eggs
• 250 ml dashi broth (or chicken broth)
• 1 tbsp mirin
• 1 tbsp light soy sauce

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat.

2. 2.

   Clean the mushrooms and slice them. Wash, trim, and finely slice the spring onions. Rinse the shrimp, pat dry, and lightly salt them.

3. 3.

   Crack the eggs into a bowl and whisk with the broth, avoiding bubbles. Stir in mirin and soy sauce.

4. 4.

   Distribute the mushrooms and spring onions among four tea cups or small oven-safe bowls. Carefully pour the egg broth over them so it reaches about 1 cm below the rim. Place one shrimp in the center of each cup, cover with a lid or foil, and set in a roasting pan or deep baking tray. Pour about two-thirds hot water into the pan and bake for approximately 30 minutes.

5. 5.

   Serve warm or cold as desired.