This Chinese steamed egg might look a little unassuming, but the fluffy texture and the pile of sauteed mushrooms on top make this a cozy, hearty meal.
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.
Cover and steam for 15-30 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.
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 egg. Either way works, but I'd recommend sauteeing them if you're planning to use the mushrooms as a topping.