Garlic and mushroom is such a wonderful combination of flavour, served here with an umami-loaded sauce of kecap manis, dashi and chicken stock.






Skill level

Average: 4.8 (3 votes)


  • 400 g mixed fresh Asian mushrooms such as oyster, shimeji shiitake and black fungus
  • 175 g butter
  • olive oil
  • 6 garlic cloves, finely minced
  • 60 ml (¼ cup) Chiangking black vinegar
  • 50 ml kecap manis
  • 1 tsp sesame oil
  • 50 ml light mushroom soy sauce
  • ½ tsp salt
  • ½ tsp ground black pepper  
  • 8 large free-range eggs
  • 500 ml (2 cups) chicken stock
  • 7 g dashi granules
  • 2 tbsp toasted white sesame seeds
  • thinly sliced spring onion and chives, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.