Method
Soften the mushrooms and set up the steamer
Place 12 g of dried shiitake mushrooms in a heatproof bowl and pour over 480 ml of hot water. Cover and stand for 20 minutes, until the caps bend easily. Lift out the mushrooms, squeeze them gently, trim off the tough stems, and slice the caps. Pour the soaking liquid through a fine-mesh strainer into a jug, leaving any grit behind. Measure 360 ml of strained mushroom soaking liquid of the strained liquid; if there is not enough, add warm water to reach the full amount. Set a steaming rack in a wide pot and add water below the rack; bring it to a gentle simmer.
20:00Mix and strain the custard
Crack 4 large eggs into a mixing bowl. Add 1.5 g of fine sea salt and 0.5 g of ground white pepper, then whisk gently until the whites and yolks are fully blended without building a thick foam. Slowly whisk in 360 ml of strained mushroom soaking liquid. Pour the mixture through a fine-mesh strainer into a shallow heatproof dish large enough to keep the custard about 3 cm (1 1/4 in) deep. Arrange the sliced mushrooms across the surface, pop any bubbles, and cover the dish with a heatproof plate. Wash the whisk, bowl, and any counter splashes before handling the serving ingredients.
Steam gently until fully cooked
Set the covered dish on the rack, cover the pot, and keep the water at a gentle, steady simmer rather than a hard boil. Steam for 16 minutes, then uncover carefully and check the center. Continue steaming for 2 to 5 minutes as needed, until no liquid egg remains and an instant-read thermometer inserted into the center registers at least 71°C/160°F. The surface should look smooth and set, with only a slight tremble when the dish is nudged.
16:00 first checkRest, season, and serve
Remove the dish from the steamer and let it stand, still covered, for 5 minutes. Slice 15 g of fresh scallions thinly. Uncover the custard, drizzle evenly with 15 ml of light soy sauce and 5 ml of toasted sesame oil, and scatter over 15 g of fresh scallions. Spoon into warm bowls and serve immediately with steamed rice (optional).
05:00
Smart Substitutions
- No dried shiitake? For the four-serving batch, use about 3 ounces (85 g) fresh shiitake. Skip soaking, trim and slice the mushrooms directly, and use the listed amount of warm unsalted vegetable or chicken stock in place of the strained mushroom soaking liquid.
- No light soy sauce? Use tamari for a similar savory finish, checking the label when wheat is a concern.
- No toasted sesame oil? Use a small drizzle of neutral oil and add a little extra white pepper for aroma.
- No scallions? Finish with garlic chives or a small amount of fresh cilantro.
Tips and Variations
- Whisk gently and skim off surface bubbles before steaming for the smoothest top.
- Cover the custard dish so condensed water does not drip onto the surface.
- Use a shallow dish; a deep bowl can overcook at the edges before the center reaches a safe temperature.
What Went Wrong?
- Custard has many holes The steam was too strong. Reduce the heat so the water holds a gentle, steady simmer.
- Center is still liquid Cover and steam for 2 minutes more, then check again with a thermometer until the center reaches at least 71°C/160°F.
- Edges feel rubbery Use a shallower dish next time and begin checking at 16 minutes.
- Surface looks watery Keep the dish covered during steaming and let the fully cooked custard stand covered before adding the seasonings.
Nutrition Estimate
- Fiber: 0.5 g per serving
- Sodium: 440 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
