Silky, savory and oh-so-simple to make, these steamed eggs are the definition of cozy comfort food.
Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.Step 3
Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.Place a steaming rack or basket in a large pot with a lid . Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.
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