Go Back
Print
This shiitake dun dan (Asian steamed egg with mushrooms), is soft and silky, perfect with a heaping bowl of rice on the side. #mushrooms #dundan #steamedegg #vegetarian

Shiitake Dun Dan

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.

Course Dinner, Lunch, Main Course
Cuisine Chinese, Japanese, Korean
Keyword dairy-free, eggs, green onions, mirin, mushrooms, nut-free, sake, sesame oil, shiitake mushrooms, soy sauce, steamed eggs, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 person
Calories 308 kcal

Ingredients

  • 2 large eggs
  • 1 cup chicken or fish stock or water with a splash of fish sauce
  • 1 tsp sake or mirin
  • 1 T + 1/2 tsp soy sauce
  • 2 shiitake mushrooms sliced into strips
  • 1 tsp toasted sesame oil
  • 1/2 green onion chopped
  • cooked rice for serving

Instructions

  1. 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.

  2. Place a small metal rack in a saucepan, then add water until the legs of the rack are half submerged. Bring to a boil, then reduce the heat to a simmer. Place the bowl of eggs on top of the rack.
  3. Cover and steam for 10-12 minutes, or until the egg is firm but still soft and silky. A knife inserted into the center of the shiitake dun dan should come out cleanly, and the center should jiggle slightly but not slosh around (think creme brulee or Jello or panna cotta). When in doubt, decrease the temperature and/or check the dun dan frequently.
  4. Remove the dun dan from the pot carefully, then cool slightly.
  5. Drizzle 1 T soy sauce and the sesame oil on top. Garnish with scallions and serve hot with plenty of rice.

Recipe Notes

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.