We finally used our new ramekins! This recipe involves eggs mixed with seasoned chicken broth (or vegetarian broth, if making vegetarian) that is poured over a mix of delicate mushrooms (here, bunashimeji (brown beech) and enoki mushrooms) and then steamed in a Chinese steamer for about 15 mins. Here, we used a mix of Chinese sa-cha sauce and Korean beef boullion powder (sogogi dashida) in lieu of the chicken broth. Just before serving, garnish with scallions and pour a savory sauce (soy sauce, rice vinegar, sesame oil, chili oil, and a little water) overtop. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_vBrqxb6C97VS2
I also found the recipe online here: http://kahakaikitchen.blogspot.com/2011/01/kinoko-no-chawan-mushi-savory-steamed.html?m=1 (Apr. 2015)
Cooking Adventures 