CHINESE STEAMED EGG WITH SOY GLAZED MUSHROOMS AND SCALLION SALAD

Chinese Steamed Egg with Soy Glazed Mushrooms and Scallion Salad image

This recipe checks two boxes for me. The first box satisfies my craving for Korean (scallion salad) and Japanese (soy-glazed mushrooms) flavors, and the second box fills my head with memories of my grandfather's kitchen where he often made Chinese savory egg custard for the grandkids. We call it huevo a vapor and it's a simple and delicious combination with elements inspired by different cuisines.

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 bunch (about 8) scallions, sliced into 3-inch pieces and cut into matchsticks
1 tablespoon gochujang
1 tablespoon toasted sesame oil
2 teaspoons unseasoned rice vinegar
1 clove garlic, grated
1 1/2 teaspoons sugar
2 tablespoons plus 1/2 teaspoon soy sauce
1 tablespoon toasted sesame seeds
2 tablespoons unsalted butter
8 ounces cremini mushrooms, cut into 1/4-inch wedges
Kosher salt and freshly ground black pepper
5 large eggs
6 cups cooked white rice

Steps:

Place the scallions in a medium bowl and cover them with cold water. Use your hands to lightly massage the scallions to separate the thin strips and to remove the slimy coating scallions sometimes have. Rinse and repeat this until they no longer feel slimy. Drain well and set aside; the scallions can be refrigerated for up to 3 hours before serving.
Whisk the gochujang, sesame oil, rice vinegar, garlic, 1/2 teaspoon sugar and 1/2 teaspoon soy sauce together in a medium bowl. Add the scallions and sesame seeds and toss until combined. Refrigerate until ready to serve.
Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon black pepper and cook without stirring until the mushrooms are deeply browned and caramelized on the bottom, about 6 minutes. Flip the mushrooms and cook until the second side is browned and the mushrooms are tender, about 4 minutes. Remove the mushrooms to a small plate.
Lower the heat under the skillet to medium. Add the remaining 2 tablespoons soy sauce, 1/4 cup water and remaining 1 teaspoon sugar. Stir the mixture together, scraping the bottom of the pan to remove any browned bits of mushroom that stuck to the bottom. Bring the mixture to a simmer and cook until you have a thin glaze, about 3 minutes. Add the mushrooms back in and stir until they are fully coated in the sauce. Remove from heat, taste and add salt if needed. Keep warm until ready to serve.
Bring a few inches of water to a boil in the bottom of a steamer set over medium heat. Whisk together the eggs, 1/4 teaspoon salt and 1 1/2 cups water together in a medium bowl. Place a 9-inch pie plate in the steamer and then pour in the whisked egg mixture. Cover the steamer, reduce the heat to medium and steam the egg custard until just set and the consistency of very soft tofu, about 15 minutes.
Carefully remove the egg custard from the steamer. Divide the rice among four bowls or plates and top with the egg custard, soy-glazed mushrooms and scallion salad.