Steamed egg shiitake mushrooms and seaweed
Instructions:
- To garnish:
- 4 teaspoons finely cut nori (dried seaweed) or bought crispy seaweed;
- 8 chives, finely chopped.
- Mix all the ingredients, except the garnish, in a bowl.
- Divide the mixture between four small ceramic rice bowls with lids (or 1 pint shallow heatproof serving bowl not more than 11⁄2 inches deep and small enough to fit into a bamboo steamer).
- Place 1,4 litres of water into a large wok or pan and bring to the boil. Place the bowl in a steamer set over the wok or pan (making sure the water does not touch the base of the steamer) and steam for 15-20 minutes.
- To check the egg is cooked, run a toothpick through the egg mixture – it should come out clean.
- Remove from the steamer, sprinkle each bowl with nori or crispy seaweed and chopped chives and serve immediately.