steamed egg with mushrooms & pork
Prep time: 
Cook time: 
Total time: 
Serves: 4
My mother cooked a version of this dish at least once a week when we were growing up. It was my favourite meal then and is still one of my ultimate comfort foods now. You'll need a steamer basket or trivet and a large pot for this recipe. I have made mine is shallow ceramic bowls, but glass or metal would work just as well.
  • 100g minced pork
  • 1 tsp soy sauce
  • ¼ tsp sesame oil
  • ¼ tsp ground white pepper
  • 1 shitake mushroom, diced finely
  • 1 tbsp mushroom elixir (optional)
  • 4 eggs
  • 250ml water
  • 4 shitake mushrooms, sliced
  • coriander leaves to serve
How to make it
  1. Combine the minced pork, soy sauce, sesame oil, white pepper, finely diced shitake and mushroom elixir (if using) in a bowl. Make sure all of the seasoning is mixed well through the ground pork.
  2. Crack four eggs into the bowl and mix well with the pork. I like to do this step with my hands to make sure everything is really well combined.
  3. Add the water and stir together (still using your hands!), squeezing the pork so that it is in small bits and not in large chunks.
  4. Scoop the mixture into shallow dishes. You want them to be wider than they are tall. Fill them up so that the mixture is only 2-3cm deep as a maximum.
  5. Lay sliced shitake mushrooms across the top in a single layer. If you want to prepare this dish ahead of time, stop here, cover the dishes with cling film and pop them in the fridge until they're ready to be steamed.
  6. Place your dishes in a steamer basket and steam over boiling water for at least 15 minutes. At this point, check to see if the egg is set by either sticking a spoon straight in, down to the bottom and pulling away to see if it is set the whole way down, or by shaking the dish - it should only have a very slight wobble.
  7. Serve with rice, a tiny splash of sesame oil and some coriander.
Recipe by onebitemore at