Garlic soy mushrooms on dashi silken egg

Instructions

1. Cut or separate the mushrooms into smaller pieces and trim the stems of the shiitake mushrooms if using. Heat 50 g butter and a drizzle of oil in a large frying pan over high heat. Add the mushrooms and toss until golden and tender, seasoning with salt and pepper as you go. Remove from the heat and keep warm.
2. Add the remaining butter to the pan and stir over medium heat until nut brown. Add the minced garlic, then immediately remove from the heat and stir until slightly cooler.
3. Combine the vinegar, kecap manis, sesame oil, mushroom soy sauce, salt and pepper in a bowl. Add the garlic butter and whisk until well combined. Set aside.
4. Prepare a steamer basket over a wok of simmering water. Crack the eggs into a bowl, then lightly whisk. Measure out 340 ml of egg and reserve any remaining egg for another use. Combine the egg, chicken stock and dashi granules, then strain through a fine sieve into a jug. Divide the mixture between 2 shallow serving dishes to a depth of 2-3 cm. Steam the custard in the wok, one at a time for 5-7 minutes or until just set.
5. Gently pile the mushrooms onto the steamed egg. Spoon the sauce over the mushrooms and keep adding sauce until the custard is almost covered. Garnish with sesame seeds, sliced spring onion and chopped chives.