15 EAST – Chef Masato Shimizu
Needed: 2 ceramic ramekins
1 cup shitake
1 whole egg, beaten
2/3 cup cold bonito broth
4 teaspoons light soy sauce
2 teaspoons mirin (Japanese condiment)
Place the mushrooms in a colander. Rinse them under running water to remove any dirt or debris. pat dry. Place the mushrooms on a cutting board and slice off the bottom of each stem. In a small pot, add enough water to cover the mushrooms. Bring the mushrooms and water to a full boil, and turn down the heat slightly so the water continues to boil. Boil for 5 minutes and drain. Mix together the egg, bonito broth, light soy sauce, and mirin in a bowl. Take a small amount of the boiled mushroom and place in ramekins. Pour egg mixture over the mushrooms evenly. Set aside.
Bring about 1 cup of water to a boil in a saucepan. Reduce heat to a simmer, and place ramekins into the pan. Cover and steam for 10 minutes, or until egg is firm but soft and silky like tofu.