This shiitake dun dan features super fluffy steamed eggs topped with plenty of sauteed shiitake mushrooms for a meal that feels heartier than it looks.
In a medium bowl, whisk eggs until completely homogeneous. Stir in the stock, sake/mirin and 1/2 tsp soy sauce. Place the mushrooms in a shallow, heat-proof bowl, then pour the eggs on top.
Adapted slightly from CONNIEL1M via AllRecipes.
You can mix it up and not do shiitake. Sauteed shrimp, browned ground beef, cooked chicken, sauteed onions, wilted greens, etc etc would be tasty here!
In these pictures I used the shiitake mushrooms as a garnish, instead of cooking them into the dun dans. Either way works, but I'd recommend sauteeing them if you're planning to use the mushrooms as a topping.