SHIITAKE MUSHROOM BAKES
Prep time 15 mins Cooking time 15 mins Serves 4 as a starter
3 extra-large eggs 1 1 / cups warm chicken stock 2 100g shiitake mushrooms, sliced FOR THE SAUCE, COMBINE: 2 tbsp hot water 1 tbsp soy sauce
1/ tbsp rice vinegar 2 1 tsp sesame oil
1/ cup sliced spring onion 2 Ground chilli or hot sauce, to serve
Preheat the oven to 160°C. Beat eggs, then add the warm stock, mixing well. Divide mushrooms between four small heat-resistant bowls. Add equal portions of the egg mixture and place the bowls in a baking dish into which they fit fairly snugly. Pour hot water into the baking dish until it comes a third of the way up the sides of the bowls. Cover with foil and bake for 15 mins or until firm. Serve hot topped with sauce and sprinkled with the sliced spring onion. Serve chilli or hot sauce on the side.